*  Exported from  MasterCook  *

                     Court Bouillon For Poaching Fish

Recipe By     : Too Hot Tamales Show #TH62, Oct 28, 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion -- peeled & chopped
   1                    Carrot -- peeled & sliced 1/2"
   1                    Celery rib --
                        - peeled & sliced 1/2"
   1                    Garlic head -- halved horizontally
   3                    Parsley sprigs
   3                    Thyme sprigs
   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 20 to 30 minutes. Strain and reserve.
Can be refrigerated 3 days or frozen for months.

Yield: 4 Cups


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