Poached Whole Loup de Mer

• 2 ribs celery, cut into 1/2-inch dice
• 1 carrot, peeled, cut into 1/2-inch dice
• 1 onion, cut into 1/2-inch dice
• 1 bulb fennel, cut into 1/2-inch dice
• 1 tomato, cut in half
• 8 cups water
• 2 1/2 cups dry white wine
• 1/2 cup white vinegar
• 4 garlic cloves, peeled, cut in half
• 1 tablespoon coriander seed
• 1 tablespoon fennel seed
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 star anise
• 4 pounds loup de mer*, scaled and cleaned

1. To make the poaching liquid, combine the celery, carrot, onion, fennel, tomato, water, wine, vinegar, garlic, coriander, fennel, salt, pepper and star anise in a large stockpot and heat to boiling.
2. Reduce the heat and simmer, uncovered, for 2 hours.
3. Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling.
4. Place the whole fish in the hot poaching liquid.
5. Make sure the liquid covers the fish.
6. If there is not enough liquid, add water.
7. Lower the heat to simmering and poach the fish about 20 minutes for a large fish and 13 to 15 minutes for smaller fish.
8. Test the fish for doneness by inserting a metal skewer into the thickest part of the fish.
9. Leave the skewer in for 5 seconds, then remove it and place it on the inside of your wrist.
10. The skewer should be warm if the fish is done.
11. Remove the fish from the poaching liquid and place on a cutting board.
12. Remove the skin and any scales that stay behind.
13. Serve immediately.

celery, carrot, onion, fennel, tomato, water, white wine, white vinegar, garlic, coriander seed, fennel seed, salt, black peppercorns, anise

Taken from cooking.nytimes.com/recipes/8488 (may not work)