Ingredients

3 cups dry white wine
6 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
8 (4-ounce) pieces halibut fillet
2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
Garnish: lemon wedges

Directions

In a 6-quart heavy saucepan bring wine

and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add
oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to
6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish.
Sprinkle fish with fresh coriander and garnish with lemon wedges.