Halibut au Court Bouillon

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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