Turbot à la Marinière

• 4 turbot fillets (about ½ pound each)
• 4 carrots, sliced

Combine carrots, onion, parsley, bay leaves, cinnamon, thyme, salt and pepper. Add dry white wine, chicken stock, water, olive oil and sliced potatoes, and cook over a high flame for 25 minutes.

Place turbot fillets carefully in the court-bouillon and cook over a high flame until fish flakes easily with a fork (about 20 minutes). Serve fish and potatoes with court-bouillon