- 3/4 cup dry white wine
- 5 cups water
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 1/2 teaspoons ground coriander seeds
- 1 teaspoon black pepper
- a pinch ground cloves
- 1 teaspoon salt
- 1 tablespoon olive oil
- two 6-ounce pieces halibut fillet
- 2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
- Garnish: lemon wedges
- In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.