Use this to poach fish; save to use in soup.
8 cups cold water
4 cups dry white wine
2 large onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
2 tablespoons salt
1/2 teaspoon black peppercorns
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes.
Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
Makes about 10 servings.