Recipe - Court Bouillon For Poaching Fish

1 Onion; peeled and chopped
1 Carrot; peeled and cut or sliced up
1/2Inch Thick
1 Stalk celery; peeled and
cut or sliced up 1/2Inch Thick
1 Head garlic; halved
horizontally
3 Sprigs parsley
3 Sprigs thyme
1 Bay leaf
10 Peppercorns
2 teaspoon Fennel seed
1 teaspoon Coriander seed
One half cup White Vinegar Or
1 One half cup Dry White Wine
2 tablespoon Coarse salt
2 qt Water

Place all ingredients in medium saucepan and bring to a boil. Lower heat
and simmer uncovered for 2030 minutes. Strain and reserve. Can be
refrigerated 3 days or frozen for months. Yield: 3to4 cups Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 10/28/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62

Posted to MCRecipe Digest V1 #277

Date: Mon, 04 Nov 1996 06:49:51 0600

From: Pat Asher asher@mcs.com