pink peppercorn and fennel poaching liquid for fish

This recipe, inspired by Martha Stewart & Epicurious, was used as one of the key components to Claude’s July 2, 2014 MasterChef Canada audition in Winnipeg


Pink peppercorns
Fennel seeds slightly crushed
2 carrots
2 celery ribs
1 leek, white parts only
½ fennel bulb
1 shallot
2 ½ cups water
1 generous cup white wine, such as Pinot Grigio


  1. Chop the vegetables into chunks, add peppercorns and fennel seeds.  Pour water and wine over all ingredients in a medium sized frying pan.  Let simmer for 15 minutes and strain.
  2. Return hot poaching liquid to the pan and bring to a boil.  Once it reaches a boil, turn it off, add the fish and poach five minutes per side.  Remove, cover, refrigerate. Can be made one day ahead.

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