This aromatic liquid is mainly used for the poaching of fish and seafood.
Prepare the vegetables: peel the carrots and cut them into rounds about 3mm / ⅛in thick. Slice the celery stalk into thin pieces. Peel and finely slice the onions.
Put all the chopped vegetables and the remaining ingredients into the fish kettle or large pan. Add 2.25 litres / 4pt of water, place over a moderate heat and bring to a simmer (if using a fish kettle use two burners). Simmer for 20 minutes.
Turn off and allow to cool to room temperature. Adjust the seasoning, if necessary. The liquid should be acid and salty; adjust with more salt and vinegar if necessary.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.