Title: Court Bouillon for Poaching Fish
Categories: None
Yield: 1 Servings

1 Onion; peeled and chopped
1 Carrot; peeled and sliced
-1/2-Inch Thick
1 Stalk celery; peeled and
-sliced 1/2-Inch Thick
1 Head garlic; halved
-horizontally
3 Sprigs parsley
3 Sprigs thyme
1 Bay leaf
10 Peppercorns
2 ts Fennel seed
1 ts Coriander seed
1/2 c White Vinegar Or
1 1/2 c Dry White Wine
2 tb 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 MC-Recipe Digest V1 #277

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

From: Pat Asher