In a pan large enough to cook the fish, pour equal amounts of white wineand water. There should be enough to cover the fish, which will be put inlater. Add 1 teaspoon salt, 1/4 teaspoon white pepper, bouquet garni, 2cloves, 1 onion sliced thin, and 1 carrot cut in rounds. Cover the pan andsimmer 45 minutes. Put in the fish and let it simmer until cooked. The court-bouillonshould never boil. This keeps the flesh from breaking. When the fish iscooked, remove from the fire but keep in the court-bouillon until it isready to be served.