This aromatic broth is a poaching liquid for fish, shellfish, and vegetables. The wine is added halfway through, because, if added at the start, the acid in the wine would prevent the vegetables from cooking and giving up their flavor to the broth.
You can use a food processor to chop up the vegetables into
Put the vegetables, herbs, and salt in a pot with the water. Bring to a boil, skim, and simmer, uncovered, for 20 minutes.
Add the wine and simmer for another 20 minutes.
Strain through a fine-mesh sieve into a bowl, discarding the vegetables, and let cool. Store in the refrigerator for no more than 2 days, or freeze in covered containers for up to 1 month.
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