Poached Bluefish

Preparation info

  • 8 or more

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 leeks, trimmed, split and cut into 1-inch pieces
  • 2 onions, coarsely chopped
  • 3 carrots, scraped and coarsely chopped
  • 4 bay leaves
  • 2 fresh thyme sprigs or 1 teaspoon dried thyme
  • 2 tablespoons peppercorns
  • 3 garlic cloves, peeled
  • 4 fresh tarragon sprigs or 1 teaspoon dried tarragon
  • 4 quarts water
  • 3 cups dry white wine
  • Salt
  • 1 bluefish (6 pounds), cleaned


    1. In a fish cooker or other utensil large enough to hold the fish, put all ingredients except the fish. Bring this court bouillon to a boil and simmer for ten minutes.

    2. Place the fish on the rack of the fish cooker or put it in a cheesecloth sling. Lower the fish into the court bouillon and simmer for twenty minutes. Let the fish stand in the liquid until ready to serve.

    3. When ready to serve, gently transfer the fish to a board. Discard the thyme and tarragon sprigs and the garlic; use the remaining vegetables for garnish. Serve with Sauce Rouille.