For the court bouillon:
First, you need to prepare a basic court bouillon: in a pot add a slice of a peeled onion, half a celery stick, a cut up carrot, a squashed cherry tomato, the lemon peel and the peppercorns. Add about 1,5l of water and simmer until it reduces by a third. At this point, add the fish cut in large pieces and cook for a few minutes.
Carefully take the fish out of the broth, strain it and leave it aside.
Put the finely chopped celery, carrot and onion in another pan; as soon as they start browning, add the cut up potato and the thinly sliced leek. Deglaze with the prosecco, add the chopped tarragon, the bay leaf and the court bouillon. Once the vegetables are almost soggy and the broth is sufficiently reduced, add the fish so that it will absorb the flavour without overcooking.
Great served hot with crusty garlic bread or buttered polenta
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