Court Bouillon

• 3 cups water
• ¼ cup dry white wine
• 1 tablespoon

In a 3-quart saucepan, combine all the ingredients and bring to a boil. Add the fish. Let the liquid come back to a boil, but turn the heat down so the water just barely simmers. Cover and cook until the fish is just done, about 10 minutes. Don’t overcook or the fish will be dry.