Vegetable Stock

This aromatic broth is a poaching liquid for fish, shellfish, and vegetables.

The wine is added halfway through the cooking, because if added at the beginning 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 ¼-inch pieces (although I would cut the onions by hand)—it is less work, and allows maximum contact of the water and vegetables, thus ensuring the shortest