Basic Poached Fish
|1 cup Aunt Mary's Italian White Wine Vinegar|
|1½ Tbsp salt (optional)|
|1 onion, stuck with 2 cloves|
|1 rib celery or several leafy tops|
|1/2 carrot, sliced|
|1 bay leaf|
|2 to 3 sprigs parsley|
|6 cups water|
|Fish steaks or fillets|
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.