500g fish pieces, could be any fish

450ml dry white wine

about 3 liters water

1 large onion, sliced

2 carrots, thinly sliced

1 celery stalk, thinly sliced

½ lemon, sliced

a few parsley sprigs

1 bay leaf

12 black peppercorns

4 allspice berries [optional]

salt

Combine all the ingredients for the court bouillon in a fish kettle or in a large roasting tin. Bring to the boil, cover and simmer for 20 minutes.

Strain and use.