1 leek, cut in half lengthwise and rinsed
4 sprigs fresh parsley
3 to 4 sprigs fresh thyme
1 large bay leaf
1 large clove garlic, cut in half
12 cups water
2 medium carrot, thinly sliced
2 ribs celery, thinly sliced
2 slices lemon
Cooking
Instructions:
Prepare bouquet garni (seasoning bundle) as directed below. Set aside. Place water in stock pot or fish poacher. Add bouquet garni, carrots, celery and lemon. Cover. Bring to a boil over medium heat. Reduce heat to low. Simmer for 15 minutes. Add fillets. Cook covered, for 9 to 11 minutes per inch thickness, or until fish is firm and opaque and just begins to flake.
Bouquet Garni: From outer layer of halved and rinsed leek, cut two 4-inch pieces. Wrap and refrigerate remaining leek for future use. Place parsley, thyme, bay leaf and garlic on concave side of 1 piece of leek. Cover with remaining piece of leek. Tie in 3 places with strings to secure bundle.
