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In a pan large enough to cook the fish, pour equal amounts of white wine and water. There should be enough to cover the fish, which will be put in later. Add 1 teaspoon salt, 1/4 teaspoon white pepper, bouquet garni, 2 cloves, 1 onion sliced thin, and 1 carrot cut in rounds. Cover the pan and simmer 45 minutes. Put in the fish and let it simmer until cooked. The court-bouillon should never boil. This keeps the flesh from breaking. When the fish is cooked, remove from the fire but keep in the court-bouillon until it is ready to be served.