1       qt           Water
     1/2   md           Onion -- sliced
   6                    Whole black peppercorns
   3                    Whole allspice
   3       tb           Lemon juice
   1                    Bay leaf
   1       t            Salt
     1/2   c            Dry white wine
  Combine all ingredients in large skillet or Dutch
  oven.  It may be necessary to double or triple recipe
  if larger amount of liquid is needed to be sure fish
  is just covered during poaching.  Simmer for 20-30
  minutes to blend flavors.  Add fish; cover and simmer
  over low heat for 15-25 minutes, or until fish flakes
  easily when tested with a fork.  (NOTE: Avoid using
  high heat.  Boiling action will break up fish.)  Lift
  cooked fish carefully from liquid with wide spatula.
  Drain well, patting excess moisture from fish with
  paper towels if necessary.  Poached fish may be served
  hot or cold with a complementary sauce or
  flaked/chunked and used in casseroles, spreads, etc.