[*]2 each whole fish of about one pound each,cleaned (or four small ones)[*]3 cups fishstock or water[*]3 cups dry white wine[*]1 onion, julienne[*]4 sprigs of freshthyme[*]2 bay leaves[*]4 cloves of fresh garlic

Season the fish with salt and pepper - rubbed in. In a large saute pan, combine the fish stock, wine, onions, thyme, bay leaves and garlic cloves. Season the liquid with salt and pepper. Bring the liquid up to a simmer. Add the whole fish and poach for about 8 to 12 minutes (very lowsimmer).After the first 8 minutes, stick a paring knife into the back of the fish and try to gently pull back the flesh from the bone. If the flesh sticks to the bone, poach for a couple of minutes more. Keep testing until the fish is done. Serves two.