Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and
bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer 5 minutes.
Place fish in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat.
Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish
with slotted spatula; place on wire rack to drain. Carefully remove skin; cut fish
lengthwise into halves. Cover and refrigerate until cold, at least 4 hours. Prepare
Green Sauce; serve with fish.
1 cup parsley sprigs
1-1/2 cups large curd creamed cottage cheese
1 tablespoon lemon juice
1 tablespoon milk
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
4 to 6 drops red pepper sauce
Place all ingredients in a blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes.