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Indoor Fish Boil Recipe

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This recipe for Indoor Fish Boil, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 quarts water (about 10 cups). 1/3 c. salt, 12 or so red potatoes, 6 onions cut into pieces, head of cabbage cut into 6 or 8 wedges, 2 lbs. boned fish fillets (preferably whitefish), parsley.

Directions:
Directions:
In large kettle, bring water and salt to a boil. Add potatoes and onions and simmer until done (about 20-30 minutes). Add cabbage and simmer another 10 minutes or more if needed. Add the fish and simmer 3-5 minutes more. With slotted spoon, serve portions to serving plates.

Serve with lemon wedges and horseradish or melted butter and sprinkle with chopped parsley. A horseradish sauce can be made with: 1/2 cup horseradish, 1 T. flour, 1/4 tsp. paprika, 1/2 tsp. salt, 1 cup half-and-half. Some may prefer tartar sauce.

Personal Notes:
Personal Notes:
Coleslaw, rye bread and Door county cherry pie complete this meal, a smaller version of the outdoor Door county (Wisconsin) Fish Boils. The Door county version includes a dramatic "boil over" which you may not want to try at home.

 

 

 

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