Poached Striped Bass

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 striped bass (4 pounds) or other fresh fish
  • 4 quarts cold water (about)
  • 1 carrot, scraped and cut into ½-inch lengths
  • 1 celery rib, cut into 1-inch lengths
  • 4 teaspoons salt, or more
  • 12 peppercorns
  • Pinch of ground thyme
  • 1 bay leaf

    Method

    1. Leave the fish whole and keep it cold until ready to cook. It must be thoroughly cleaned and scaled. Rinse in cold water and pat dry with a towel. Wrap the fish loosely in aluminum foil. Do not seal the foil because the water must penetrate the flesh.

    2. Place the foil-wrapped fish in the cold water and add remaining ingredients. Bring to a boil and reduce the heat. Cook the fish for exactly twelve minutes. Let stand in the cooking liquid until ready to serve. Serve with Parsley Sauce.