Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

Ingredients

　　1 bunch fresh thyme

　　1 bunch fresh flat-leaf parsley

　　1/2 teaspoon whole black peppercorns

　　1/2 teaspoon whole fennel seeds

　　1 750-ml bottle dry white wine

　　1 leek, white and pale-green parts, sliced into 1/4-inch rounds, well washed

　　2 medium carrots, sliced into 1/4-inch rounds

　　1 lemon, sliced into 1/4-inch rounds

　　3 dried bay leaves

　　2 tablespoons coarse salt

　　Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot). Fill with 7 quarts water (about three-quarters full). Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt. Cover, and bring to a simmer. Uncover; gently simmer for 30 minutes. Discard the bouquet garni. Let the bouillon cool to room temperature, about 1 hour. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.