Recipe - Court Boullion

7 cup Water
1 One half cup Dry white wine
1 lg Onion; coarsely chopped
(about 1 cup)
1 lg Carrot; coarsely chopped
(about Three fourths cup)
1 lg Leek white and green parts
trimmed; coarsely chopped
(about 1 One half cups)
2 Rib celery with leaves
(about 1 cup; coarsely
chopped
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
8 Whole black peppercorns
1 Whole clove
Salt to taste

I have a new cookbookA Seafood Celebration. It is a fabulous book that
really teaches you everything about cooking fish. It also contains lots of
great recipes including sauces, salsas, etc. Since the book was such a
bargain I feel I want to share some of the recipes with you. Today I am
going to send you two recipes for poaching fish. If you have any questions
regarding poaching fish, please email me and I will try to find the answer
for you. Poaching fish is a wonderful and healthy way to prepare fish. Mary
Curtis

To a large 6 to 8 quart nonreactive pot, add the water, wine, onion,
carrot, leedk, celery, bay leaf, parsley, thyme, peppercorns, and clove.
Bring to a boil over medium heat, then lower the heat and simmer, covered
for 15 minutes. Add the salt and continue to simmer for 15 minutes more.
Strain and discard the vegetables and herbs before using the liquid to
poach the fish.

After poaching the fish, save the stock and freeze it for poaching other
fish or use as a fish stock.

Recipe by: A Seafood CelebrationSheryl and Mel London

Posted to EATL Digest by mary curtis curtism@FUSE.NET on Feb 19, 1998