Poached Wild Striped Bass - Dining and Cooking

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

Nutritional Information
- Nutritional analysis per serving (1 serving)
  4209 calories; 99 grams fat; 20 grams saturated fat; 34 grams monounsaturated fat; 30 grams polyunsaturated fat; 60 grams carbohydrates; 16 grams dietary fiber; 24 grams sugars; 650 grams protein; 2902 milligrams cholesterol; 16693 milligrams sodium

1 serving a pound

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

Most cookware stores carry poachers. Professional-size poachers, up to 40 inches long, are sold at Bridge Kitchenware, 214 East 52d Street; (212) 688-4220.