With a knife, make an incision along the belly of the fish and remove and discard the guts. Discard the dorsal and ventral fins. Rinse and dry.
Cut the carrot and celery into large pieces. Put the fish in a fish poacher and add the carrot, celery, and bay leaf. Pour in the wine and enough water just to cover the fish. Season with salt and pepper and bring just to a boil. Reduce the heat