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Also see Article: Hot & Steamy

• 2 cups water
• 6 oz. white wine
• Juice of one lemon
• 1 onion, chopped
• 1 stick celery, chopped
• 2 garlic cloves, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 2 bay leaves
• Fresh thyme
• Fresh parsley

Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain.

You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.


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