Nage

Name: Nage
Ingredients: 4 quarts water; 1/2 cup Champagne vinegar; 2 cups white wine; 1 tablespoon fine sea salt; 1 tablespoon white peppercorns; 1 bay leaf; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 4 cloves garlic, peeled; 1 large onion, peeled and halved lengthwise; 1 tomato, cored; 1 medium fennel bulb, root trimmed, halved lengthwise; 2 ribs celery, halved; 1 medium carrot, peeled and halved

14 ingredients

6 steps

Ingredients

4 quarts water
1/2 cup Champagne vinegar
2 cups white wine
1 tablespoon fine sea salt
1 tablespoon white peppercorns
1 bay leaf
1 tablespoon fennel seeds
1 tablespoon coriander seeds
4 cloves garlic, peeled
1 large onion, peeled and halved lengthwise
1 tomato, cored
1 medium fennel bulb, root trimmed, halved lengthwise
2 ribs celery, halved
1 medium carrot, peeled and halved

Directions

1

Place all the ingredients in a large pot, 12 inches in diameter.
2

Bring to a boil over high heat.
3

Lower the heat slightly and simmer for 3 1/2 hours.
4

Remove from the heat and let stand until cool.
5

Strain through a fine-mesh sieve.
6

Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.