Basic Poached Fish

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Use this simple court-bouillon to poach any fish -- whole, fillets or steaks.

Ingredients:

• 1 cup white wine vinegar
• 1.5 Tbsp salt (optional)
• 1 onion stuck with 2 cloves
• 1 rib celery or several leafy tops
• 1/2 carrot, sliced
• 6 peppercorns
• 1 bay leaf
• 2-3 sprigs parsley
• 6 cups water
• Fish steaks or fillets

Directions:

In a pot (large enough to hold the fish you will cook in the court-bouillon), combine all ingredients except fish, and bring to a boil over high heat. Cook at a fast boil for 5 minutes or until the liquid is slightly reduced and the flavors concentrated. Lower the heat to a simmer before adding the fish. Measure the fish at its thickest point to determine the cooking time. Wrap the fish in cheesecloth or place on a double thickness of aluminum foil, and lower it into the simmering court bouillon. Simmer for 10 minutes per inch of thickness. Remove the fish and place on a heated platter.