|Lemon juice||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Black pepper||To Taste|
1 Peel and finely chop all the vegetables.
2 In a large saucepan put the vegetables along with all the other ingredients and add 4 cups of water to it.
3 Bring it to a boil and cover the saucepan with a lid.
4 Let it simmer for 15 minutes.
5 Allow Court Bouillon to cool down a bit before straining it.
6 Pour Court Boullion over the fish to be poached.
Serving size: Complete recipe
Calories 369 Calories from Fat 7
% Daily Value*
Total Fat 0.83 g1.3%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 562.6 mg23.4%
Total Carbohydrates 47 g15.7%
Dietary Fiber 8.3 g33.4%
Sugars 16.1 g
Protein 5 g10.5%
Vitamin A 437.9% Vitamin C 82.3%
Calcium 18% Iron 20.6%
*Based on a 2000 Calorie diet