Court Bouillon for poached fish

Poaching, boiling, and braising become important tools when your oven isn't working. That said, I think these methods produce a lot of taste, too, and a texture we're unused to in our age of sauteeing at very high heat. Here, then, is a court bouillon for poaching fish - that is to say, a flavored poaching liquid. When you do slip your cut of fish in here (for about five minutes per half inch of thickness), do remember that poaching isn't boiling. With the thinner fish, you can even heat the bouillon almost to a boil, slip in the fish and turn off the heat, remembering to cover, before retrieving your dinner five minutes later cooked just au point (perfectly done).

Put all the following ingredients except the wine in a pot, and simmer for 15 minutes. Add the wine, and simmer for another 20 minutes. It's now ready to use as described above.

water
salt
3 or 4 cloves garlic, crushed
4 ounces of carrots, thinly sliced
4 ounces onions, thinly slices
herbs (parsley, bay, thyme, fennel, oregano. Whatever you can find).
Leek, thinly sliced
peppercorns
2 cups white wine

nb - don't take the quantities too seriously. They're rough guides.