Put the fish in a stewpot with the water, wine, celery, onion, peppercorns, salt and bay leaf.
Cook over a gentle heat for about 8 to 10 minutes.
Remove the fish with a slotted spoon. Keep it warm on a plate.
Put the pot back on the heat and boil until the liquid has slightly reduced.
Add the tarragon. Stir and pour over the fish.
Garnish with small soup bowls of chopped fresh tarragon and lemon wedges.
Serving Suggestions: Serve with rice. You can serve the fish with or without the skin.