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Halibut Au Court Bouillon


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  • 3 cups dry white wine
  • 6 cups water
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery rib chopped
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 8 pieces halibut fillet - (4 oz ea)
  • 2 teaspoons chopped fresh parsley leaves
  • Lemon wedges for garnish


Servings 8


Step 1

In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes.

Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes.

Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

This recipe yields 8 servings.

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