Fish Poaching Broth (French Court-bouillon)

Court-boullion is a traditional poaching broth for fish. Store the broth in airtight containers, and refrigerate for up to three days or freeze for up to three months. If using a fish poacher, fit a 10 qt poacher with the rack in the bottom, and place poacher over two burners.

7 qts water
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
½ tsp. whole black peppercorns
½ tsp. whole fennel seeds
1 (26 oz) bottle dry white wine (750 mL)
1 leek, white and pale green parts only, washed well and drained, sliced into ¼" rounds
2 medium carrots, peeled and sliced into ¼" rounds
1 lemon, washed and sliced into ¼" rounds
3 dried bay leaves
2 Tbsp. coarse sea salt

Fill a large stockpot or fish poacher with water (~ three-quarters full). Bundle thyme, parsley, peppercorns, and fennel seeds in a small piece of cheesecloth to make a bouquet garni, and place in stockpot. Add remaining ingredients.

Cover pot, and bring to a simmer over medium-low.

Remove lid; gently simmer 30 minutes.

Remove from heat; discard bouquet garni.

Use immediately, or let cool completely, about 1 hour, before storing.

Makes 6 quarts.