1.   Add the garlic, parsley stems, onion, fennel, carrots and celery.

2.   Add the wine, clam juice, shallots, bay leaf, parsley stems and thyme.

3.   Chop off and discard the thick parsley stems and roughly chop the leaves and tender stems.

4.   Discard parsley stems.

5.   Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems.

6.   We added aromatics such as onions, carrots, celery, parsley stems, thyme sprigs and black peppercorns to some of our poaching liquids.