Instructions: I have a new cookbook-A Seafood Celebration. It is a fabulous book that really teaches you everything about cooking fish. It also contains lots of great recipes including sauces, salsas, etc. Since the book was such a bargain I feel I want to share some of the recipes with you. Today I am going to send you two recipes for poaching fish. If you have any questions for you. Poaching fish is a wonderful and healthy way to prepare fish. Mary Curtis

To a large 6 to 8 quart nonreactive pot, add the water, wine, onion, carrot, leedk, celery, bay leaf, parsley, thyme, peppercorns, and clove.

Bring to a boil over medium heat, then lower the heat and simmer, covered for 15 minutes. Add the salt and continue to simmer for 15 minutes more.

Strain and discard the vegetables and herbs before using the liquid to poach the fish.

After poaching the fish, save the stock and freeze it for poaching other fish or use as a fish stock.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.