Court bouillon

2 med Onions
2 med Carrots
2 med Celery stalks
3 c Dry white wine
2 tb Salt
BOUQUET GARNI:
4 Parsley sprigs
1 Bay leaf
½ ts Dried thyme

Tie the parsley, bay leaf and thyme in washed cheesecloth. Peel and mince the onions and carrots. Mince the celery. Place the minced vegetables and bouquet garnish in a medium stockpot. Add the wine, salt and 8 quarts water. Bring to a boil, cover and simmer for 15 minutes. Use for poaching whole fish.