Cold Fish in Aspic

• 1 3-pound fish (any firm, white-fleshed fish will do; I often use red snapper)
• 6 cups cold water
• 2<

In a stockpot place the water, the 2 cups of wine and the onion, carrot, parsley, dill, bay leaf, peppercorns and salt. Bring to a boil over high heat and then simmer, covered, for 20 minutes. This is the poaching liquid.

Place the fish in a poacher along with the poaching liquid. Poach until t