Nage

• 4 quarts water
• 1/2 cup Champagne vinegar
• 2 cups white wine
• 1 tablespoon fine sea salt
• 1 tablespoon white peppercorns
• 1 bay leaf
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 4 cloves garlic, peeled
• 1 large onion, peeled and halved lengthwise
• 1 tomato, cored
• 1 medium fennel bulb, root trimmed, halved lengthwise
• 2 ribs celery, halved
• 1 medium carrot, peeled and halved

1. Place all the ingredients in a large pot, 12 inches in diameter.
2. Bring to a boil over high heat.
3. Lower the heat slightly and simmer for 3 1/2 hours.
4. Remove from the heat and let stand until cool.
5. Strain through a fine-mesh sieve.
6. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

water, vinegar, white wine, salt, white peppercorns, bay leaf, fennel seeds, coriander seeds, garlic, onion, tomato, fennel bulb, celery, carrot

Taken from www.cookstr.com/recipes/nage (may not work)