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1/2 cup white wine 1 lemon, juiced 1 onion, chopped 1/2 celery rib, chopped 1 garlic clove, chopped finely 1 teaspoon black peppercorns 4 to 5 sprigs fresh thyme 1 bay leaf Making 1 pint Court Bouillon, recipe follows 4 (4-ounce) sea bass fillets Combine all ingredients in a saucepan
and bring to a boil over high heat. Reduce the heat and simmer
for 8 minutes. Strain or use chunky the first time, then strain
through a fine mesh and either refrigerate for up to 3 days or
freeze for up to 2 months. Either way, be sure to bring to a
boil before reusing.
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