White Wine Bouillon for Poached Fish

By NickiR

Ingredients

• 4-5 lbs. of fish
• 2 quarts water
• 2 cups dry white wine
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 2-3 sprigs parsley
• 1 strip lemon peel
• 1 clove garlic
• 1 onion stuck with 2 cloves
• 1 bay leaf
• 1 Tbsp. salt

Preparation

Step 1

Put wine and water in the fish poacher. Temporarily immerse fish in liquid to make su that liquid completely covers fish. If more liquid is needed, increase wine and water in equal proportions. Remove fish from liquid.

Add remaining ingredients, except fish. Place the poacher on the stovetop over two elements and bring the liquid to a boil. Reduce heat and simmewr for 15 minutes. Measure fish at thickest part of body and cook exactly ten minutes per inch.

Carefully lower fish into simmering bouillon. Cover quickly and bring liquid back to a simmer. After liquid has returned to simmer, start timing. Do not allow bouillon to boil while fish is immersed. When cooked , remove fish and drain immediately. Slide fish off the poaching onto a warm serving platter.