Seafood: Williams Sonoma's Court Bouillon and Poached Fish

By JoFClark

Ingredients

• Court Bouillon
• Proportions from 1 cup wine to 6 cups water or fish stock to 3 cups wine to 6 cups water.
• 1 large onion, peeled and sliced
• 1/2 carrots, peeled and sliced
• 1/2-1 t thme
• 1 rib celery, sliced
• 3-4 sprigs parsley
• 1/2 T sea salt
• 1 bay leaf

Preparation

Step 1

The quantitiy of liquid used is determined by the size of the fish and pan. Fish can be fully submerged in liquid or only half suberged and turned halfway during cooking. Put liquid, vegetables and seasoning in fish poacher, bring slowly to a boil and simmer for about 1/2 hour.

Measure fish through its side at the thickest part. Lay fish on poacher rack (or cheese cloth) and lower into simmering court bouillon, cover, bring liquid back to a simmer and cook for 10 minutes to the inch of thickness. When cooked, remove from heat, uncover and let rest for 10 minutes before placing fish on a heated platter.