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Poached Fish

1/2 cup dry white wine
1 cup fresh mushrooms, sliced
1/2 cup celery, thinly sliced
1 tsp. dried rosemary, crushed
1/2 cup water
1/2 cup carrots, thinly sliced
1 cup chicken broth
1 lb. fresh or frozen Halibut or other fish Steaks

For poaching liquid, in a nonstick skillet combine dry white wine and water. Stir in mushrooms, carrots, celery, broth, and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add fish to skillet. Spoon poaching liquid over fish. Simmer, covered, until fish flakes easily when tested with a fork. Allow 6 to 8 minutes for fresh fish; 8 to 10 minutes for frozen fish. Using a slotted spoon, transfer the fish and vegetables to a platter; keep warm. Boil the poaching liquid, not covered, about 5 minutes or until reduced to about 1/3 cup. Spoon atop fish and vegetables.

Makes 4 servings

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