Poached Wild Striped Bass Recipe

Name: Poached Wild Striped Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups white wine; 5 sprigs thyme; 1 bulb fennel, cut into wedges, with greens reserved; 2 carrots, peeled and cut into 1/2-inch diagonal slices; 1 onion, sliced; 2 cloves garlic, peeled; 10 peppercorns; 2 tablespoons kosher salt; 2 thin slices lemon; 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned; Olive oil for brushing

Servings: persons

3 cups white wine
5 sprigs thyme
1 bulb fennel, cut into wedges, with greens reserved
2 carrots, peeled and cut into 1/2-inch diagonal slices
1 onion, sliced
2 cloves garlic, peeled
10 peppercorns
2 tablespoons kosher salt
2 thin slices lemon
1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
Olive oil for brushing

1
In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon.
2
Bring to a boil; reduce heat and simmer 10 minutes.
3
Turn off heat, and let cool to room temperature.
4
Measure fish at its thickest point.
5
If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later.
6
Lay the fish in the cooled liquid.
7
If liquid does not cover it, add water.
8
Bring to a simmer.
9
When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
10
When time is up, turn off heat and let cooking liquid cool to the touch.
11
Carefully transfer fish to a serving platter.
12
Reserve a cup of poaching liquid to make a sauce.
13
Using a small knife, peel away the skin and excess fat from the head to the tail.
14
Brush fish with olive oil.
15
Serve warm or at room temperature, passing a bowl of sauce.

131

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups white wine, 5 sprigs thyme, 1 bulb fennel, cut into wedges, with greens reserved, 2 carrots, peeled and cut into 1/2-inch diagonal slices, and more.

Yes, Poached Wild Striped Bass 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.

Poached Wild Striped Bass

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