Light Fish Court-Bouillon

Ingredients

  • 3 pints water
  • 1 bottle dry white wine
  • 1 large Spanish onion, sliced
  • 4 carrots, sliced
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 1 bouquet garni (celery, thyme and parsley)

Method

Combine ingredients in a kettle or saucepan large enough to hold fish to be poached; bring to the boil; skim; lower heat and simmer for 30 minutes. Strain and use as required.

,