2 qt Water
1/2 c  Carrots, chopped
1/2 c  Celery, chopped
1 sm Onion; chopped
1/4 c  Parsley, chopped
1    Bay leaf
1 tb Fresh thyme, chopped
1 tb Fresh basil, chopped
2    Garlic cloves
10    Black peppercorns
1 ts Salt
1/4 c  White wine vinegar
1/4 c  White wine

In a large saucepan place all of the ingredients. Bring the liquid to a
boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen says:
“Court bouillon is used mainly for cooking fish and shellfish. Foods that
are cooked in the liquid will absorb the flavor of the ingredients in the
bouillon.”