COURT BOUILLON FOR POACHING FISH

MAKES ENOUGH BROTH TO POACH UP TO 2 POUNDS OF FISH

Where I grew up in Pennsylvania, fresh seafood was not readily available. When I think back, it is quite amazing what my mother used to do with those frozen blocks in a box. My favorite was poached halibut with browned butter. She poached the fish in lightly salted water, which is perfectly acceptable. However, the Court Bouillon adds flavor and is very easy to prepare if you have the extra 30 minutes. It can also be prepared ahead and frozen.

INGREDIENTS

1 celery rib, halved

1 small onion, peeled and halved

1 bay leaf

1 lemon, halved

3 cups dry white wine

6 cups water

Salt and pepper to taste

Place all ingredients in a large saucepan. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for about 30 minutes. Strain out the vegetables, lemon and bay leaf. Proceed with the poaching recipe.

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