Poached Striped Bass

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 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


    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.