Instructions: In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes.

Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes.

Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

This recipe yields 8 servings.

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