|Boiling water||1 1⁄2 Cup (24 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
Cook together for 30 minutes at simmering temperature.
Strain and use as a substitute for water in poaching fish.
If the recipe calls for a sauce, use this bouillon for its base.
Any fish is improved by the added flavor giving qualities of a court bouillon.
Be sure to poach, not boil, your fish.