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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review