Active Time

　　10 minutes

　　Total Time

　　20 minutes

　　This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.

Ingredients

　　4 cups water

　　1/2 cup red wine vinegar

　　1 thyme sprig

　　2 flat-leaf parsley sprigs

　　1 bay leaf

　　3 garlic cloves

　　1/2 carrot, peeled

　　1/2 onion

　　1 tablespoon peppercorns

　　Fine sea salt

　　Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

　　Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.