Poached Halibut

• 1/2 large carrot, peeled and thinly sliced
• 1/2 medium white onion, peeled and thinly sliced
• 1 celery branch, thinly sliced
• 1 medium shallot, peeled and thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 4 sprigs thyme
• 1 bay leaf
• 10 whole black peppercorns
• 1/2 cup distilled or white wine vinegar
• 1 cup dry white wine, such as Chardonnay
• 7 cups water
• 3 tablespoons Kosher salt
• 4 6-ounce halibut filets, with skin, about 1 inch thick

1. Place all ingredients except halibut in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain solids from poaching liquid and discard.
2. Bring poaching liquid to a bare simmer. Place fish in liquid, skin side down. Cover pan and poach fish until cooked through, about 8 to 10 minutes.
3. Remove fish

carrot, white onion, celery, shallot, garlic, thyme, bay leaf, black peppercorns, white wine vinegar, white wine, water, kosher salt, halibut filets

Taken from www.epicurious.com/recipes/member/views/poached-halibut-50129270 (may not work)