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French. Rough translation: “short broth.” A lightly flavored, quickly made broth for poaching fish or vegetables. Perfect if you don’t have stock on hand. Try it: Toss chopped onion, celery and carrot and a few dried or fresh herbs (bay leaves, parsley stems, thyme, garlic) into water. Splash in some white wine or vermouth, and simmer 30 minutes. Cool, strain, use.
