Poached Wild Striped Bass

• 3 cups white wine
• 5 sprigs thyme
• 1 bulb fennel, cut into wedges, with greens reserved
• 2 carrots, peeled and cut into 1/2-inch diagonal slices
• 1 onion, sliced
• 2 cloves garlic, peeled
• 10 peppercorns
• 2 tablespoons kosher salt
• 2 thin slices lemon
• 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
• Olive oil for brushing

1. In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon.
2. Bring to a boil; reduce heat and simmer 10 minutes.
3. Turn off heat, and let cool to room temperature.
4. Measure fish at its thickest point.
5. If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later.
6. Lay the fish in the cooled liquid.
7. If liquid does not cover it, add water.
8. Bring to a simmer.
9. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
10. When time is up, turn off heat and let cooking liquid cool to the touch.
11. Carefully transfer fish to a serving platter.
12. Reserve a cup of poaching liquid to make a sauce.
13. Using a small knife, peel away the skin and excess fat from the head to the tail.
14. Brush fish with olive oil.
15. Serve warm or at room temperature, passing a bowl of sauce.

white wine, thyme, fennel, carrots, onion, garlic, peppercorns, kosher salt, thin slices, bass, olive oil

Taken from cooking.nytimes.com/recipes/6986 (may not work)