Poached Fish                                                                                                              Use this simple court-bouillon to poach any fish -- whole, fillets or steaks.

Ingredients:
1 cup white wine vinegar
1.5 Tbsp salt (optional)
1 onion stuck with 2 cloves
1 rib celery or several leafy tops
1/2 carrot, sliced
6 peppercorns
1 bay leaf
2-3 sprigs parsley
6 cups water
Fish steaks or fillets

Directions:
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.