Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fish -- * see note
   2      quarts        water
     1/4  cup           wine vinegar
   2      medium        carrots -- sliced
   2      large         onions -- sliced
   1                    bay leaf
     1/2  teaspoon      thyme
   5      sprigs        parsley
   1      tablespoon    salt
   8                    peppercorns

Preparation:

* Note: In general, made with fresh-water fish: Trout, pike, carp, etc. In kettle or large saucepan, combine all ingredients except fish and peppercorns. Bring to boil. Cover and simmer for 40 minutes. Let cool. When ready to use, heat Court-bouillon until luke warm. Add peppercorns and fish. Bring to boiling point but do not allow to boil, and continue cooking for 10 minutes. Remove fish to heated serving dish. Serve hot. If fish is to be served cold, let it cool in Court-bouillon and remove it just before serving. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin