Name: Poached Bluefish
Yield: 8 or more servings
Cuisine: United States
Ingredients: 1 bluefish (6 pounds), cleaned; 4 fresh tarragon sprigs or 1 teaspoon dried tarragon; 3 garlic cloves, peeled; 2 fresh thyme sprigs or 1 teaspoon dried thyme; 2 tablespoons peppercorns; 4 quarts water; 3 cups dry white wine; 2 leeks, trimmed, split and cut into 1-inch pieces; 2 onions, coarsely chopped; 3 carrots, scraped and coarsely chopped; 4 bay leaves; Salt

Preparation info

8 or more
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 leeks, trimmed, split and cut into 1-inch pieces
2 onions, coarsely chopped
3 carrots, scraped and coarsely chopped

Method

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.
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

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Poached Bluefish

Ingredients

Method

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