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Use to make chef Eric Ripert's Poached Halibut in Warm Vinaigrette.

Martha Stewart Living, May 1999

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Yield:
Makes 6 cups
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Ingredients

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Directions

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  • In a large saucepan over high heat, combine vinegar, thyme, leek, carrot, celery, garlic, bay leaves, salt, and peppercorns with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

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