Poached Fish and Fish Stock - serves 3

1 small carrt, coarsely chopped
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
2 tbsp white wine vinegar or rice vinegar
8 whole black peppercorns
1 bay leaf
1 pound fish fillets, fresh or frozen and defrosted

In a large skillet, place vegetables, vinegar, peppercorns and bay leaf. Lay fish on top and add cool tap water just tocover. Heat, uncovered, over medium heat until water begins to simmer; make sure the water does not boil. Simmer for about 10 minutes per inch of thickness at the thickest point, until flesh is firm and no longer translucent.
Remove fish to a serving platter by carefully lifting with two large, slotted spatulas. Let sit for a few minutes, then drain off any excess liquid. To serve cold, allow fish that has been refrigerated to stand at room temperature for 10 to 15 minutes; this enhances its flavor.
Strain the poaching liquid to make fish stock for use in soups, sauces or for poaching other fish.
Enjoy!