Poached Fish and Vegetables in Court Bouillon by Ricardo
- On a work surface, cut all the vegetables into ¼-inch (5 mm) thick slices.
- On the bottom of a large non-stick skillet, place the vegetables. Add the broth and wine. Season with salt and pepper. Bring to a boil. Cover and let simmer over medium-high heat for about 5 minutes or until the vegetables are al dente.
- Season the fish with salt and pepper and place over the vegetables. Bring to a boil. Cover and continue cooking for 3 minutes, depending on the thickness of the steaks, or until the fish is cooked and the vegetables are tender.
- Serve the fish with the vegetables and broth in shallow bowls. Drizzle with olive oil and garnish with fennel fronds, if desired.