Poached Whole Loup de Mer Recipe

Name: Poached Whole Loup de Mer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ribs celery, cut into 1/2-inch dice; 1 carrot, peeled, cut into 1/2-inch dice; 1 onion, cut into 1/2-inch dice; 1 bulb fennel, cut into 1/2-inch dice; 1 tomato, cut in half; 8 cups water; 2 1/2 cups dry white wine; 1/2 cup white vinegar; 4 garlic cloves, peeled, cut in half; 1 tablespoon coriander seed; 1 tablespoon fennel seed; 1 tablespoon salt; 1 teaspoon black peppercorns; 1 star anise; 4 pounds loup de mer*, scaled and cleaned

Servings: persons

2 ribs celery, cut into 1/2-inch dice
1 carrot, peeled, cut into 1/2-inch dice
1 onion, cut into 1/2-inch dice
1 bulb fennel, cut into 1/2-inch dice
1 tomato, cut in half
8 cups water
2 1/2 cups dry white wine
1/2 cup white vinegar
4 garlic cloves, peeled, cut in half
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon salt
1 teaspoon black peppercorns
1 star anise
4 pounds loup de mer*, scaled and cleaned

1
To make the poaching liquid, combine the celery, carrot, onion, fennel, tomato, water, wine, vinegar, garlic, coriander, fennel, salt, pepper and star anise in a large stockpot and heat to boiling.
2
Reduce the heat and simmer, uncovered, for 2 hours.
3
Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling.
4
Place the whole fish in the hot poaching liquid.
5
Make sure the liquid covers the fish.
6
If there is not enough liquid, add water.
7
Lower the heat to simmering and poach the fish about 20 minutes for a large fish and 13 to 15 minutes for smaller fish.
8
Test the fish for doneness by inserting a metal skewer into the thickest part of the fish.
9
Leave the skewer in for 5 seconds, then remove it and place it on the inside of your wrist.
10
The skewer should be warm if the fish is done.
11
Remove the fish from the poaching liquid and place on a cutting board.
12
Remove the skin and any scales that stay behind.
13
Serve immediately.

188

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ribs celery, cut into 1/2-inch dice, 1 carrot, peeled, cut into 1/2-inch dice, 1 onion, cut into 1/2-inch dice, 1 bulb fennel, cut into 1/2-inch dice, and more.

Yes, Poached Whole Loup de Mer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Whole Loup de Mer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions