1/2 c. dry white wine
1 c. fresh mushrooms, sliced
1/2 c. celery, thinly sliced
1 tsp. dried rosemary, crushed
1/2 c. water
1/2 c. carrots, thinly sliced
1 c. chicken broth
1 lb. fresh or frozen halibut steaks 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.