Instructions

Remember not to put fish into boiling water, which would break the skin, nor into cold water, which would extract the flavor.
Lower the fish, on a rack or on a plate tied to a piece of clean cheesecloth, into a kettle holding enough warm water to cover the fish.
A tbsp of vinegar or lemon juice for every 2 qts water will make the meat firmer and whiter.
The water should be salted, allowing 1 tsp salt to every 2 qts.
Let the water come to the boiling point, then simmer until the flesh separates from the bone.
Serve on a platter, garnished with parsley and slices of fennel.