- 1 red snapper (3½ pounds clea weight), with head and tail left
- 5 quarts water
- The bass must be scrupulously cleaned of scales. Using scissors, cut off and discard the back and side fins. Leave the head and tail intact.
- If available, use a fish cooker. In the cooker combine the water, onion, carrots, celery, garlic, parsley, thyme, cloves, bay leaves, peppercorns, and wine. Do not add salt. Do not add the fish.
- Cover and place o