Court Bouillon for Poaching Fish

• 1 each onions peeled, chopped
• 1 each carrots peeled, sliced
• 1 each celery stalks peeled, sliced 1/2 inch thick
• 1 head garlic halved horizontally
• 3 each parsley sprigs
• 3 each thyme sprigs
• 1 each bay leaves
• 10 each peppercorns
• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1/2 cup white vinegar
• 2 tablespoons kosher salt
• 2 quarts water

1. Place all ingredients in medium saucepan and bring to a boil.
2. Lower heat and simmer uncovered for 20 to 30 minutes.
3. Strain and reserve.
4. Can be refrigerated 3 days or frozen for months.

onions, carrots, celery stalks, garlic, parsley sprigs, thyme, bay leaves, peppercorns, fennel seeds, coriander seeds, white vinegar, kosher salt, water

Taken from recipeland.com/recipe/v/court-bouillon-for-poaching-fis-34975 (may not work)