Halibut au Court Bouillon

Ingredients

• 3 cups dry white wine
• 6 cups water
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 8 (4-ounce) pieces halibut fillet
• 2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
• Garnish: lemon wedges

Directions

In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper 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 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.