Poached Trout With Onions and Fennel Seeds
Ingredients
- 5 sprigs thyme
- 2 bay leaves
- 1 large yellow onion, cut crosswise into 1/2″-thick slices, separated into rings
- 1 large red onion, cut crosswise into 1/2″-thick slices, separated into rings
- 1 medium carrot, thinly sliced crosswise
- 1 2-lb. whole trout, cleaned
- Kosher salt and freshly ground black pepper, to taste
- 2 cups white wine
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. fennel seeds
- 5 sprigs flat-leaf parsley
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