Branzino Poached with Fennel
Branzino Poached with Fennel By Andrew Zimmern Sometimes I filet the fish and use the bones to make the stock if I get one over 2 pounds. Mostly I roast or gril
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Ingredients
- 1 whole branzino roughly 2 pounds cleaned and scaled
- 12 clams
- 1-quart fish or shellfish stock
- 1 cup dry white wine
- 1 cup olive oil
- 1 large fennel bulb, trimmed and sliced thin
- 1 handful of 4-inch long celery stalks, preferably with plenty of leaves
- 2 onions, cut in quarters
- 2 garlic cloves, sliced
- Bouquet garni of parsley, dill, tarragon
- 1 lemon sliced thin
- Salt and white peppercorns
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