Title: Court bouillon for poaching fish
 Categories: 
      Yield: 34 Cups
 
      1    Onion, peeled and chopped
      1    Carrot, peeled and sliced
    1/2    -inch thick
      1    Stalk of celery, peeled and
           Sliced 1/2-inch thick
      1    Head of garlic, halved
           Horizontally
      3    Sprigs parsley
      3    Sprigs thyme
      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 20-30 minutes. Strain and reserve. Can
  be refrigerated 3 days or frozen for months.
  
  Courtbouillon means quickboiling in French; it doesn't need to cook
  for long (compared to a stock). Can use this courtbouillon to poach
  any fish as well as shrimp, squid, etc.
  
  A courtbouillon should be fullflavored and wellseasoned, with a good
  dose of acidity to firm up the protein in the fish. No need to season
  fish fillets with salt and pepper as seasoning is already in the
  liquid.