Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Onions |
| 2 mediums | Carrots |
| 2 mediums | Celery stalks |
| 3 cups | Dry white wine |
| 2 tablespoons | Salt |
| \N \N | BOUQUET GARNI: |
| 4 \N | Parsley sprigs |
| 1 \N | Bay leaf |
| ½ teaspoon | Dried thyme |
Tie the parsley, bay leaf and thyme in washed cheesecloth. Peel and mince the onions and carrots. Mince the celery. Place the minced vegetables and bouquet garni in a medium stockpot. Add the wine, salt and 8 quarts water. Bring to a boil, cover and simmer for 15 minutes.
Use for poaching lobster or whole fish (simmer for about 8 minutes, covered)
[COOKS; APRIL 1989] Posted by Fred Peters.