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Fish Boil Recipe

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This recipe for Fish Boil, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marc Armbrust
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 quarts water
1/2 cup salt
24-36 small red new potatoes
20 carrots
24 small white onions (3 pounds)
8 pounds freshwater fish (lake trout, salmon, whitefish, pike), cut into 1-1/2" steaks
1 pound butter, melted
12 lemons, quartered
1 cup chopped parsley

Directions:
Directions:
Bring water to a boil with salt (we use the turkey fryer). Add potatoes, onions and carrots, and cook until half done (8-10 minutes)

Put fish steaks in a wire basket or cheese cloth. Lower into the pot, making sure they are entirely covered. Return broth to a boil, cover the pot, and boil until the fish is firm but fork tender 8 minutes maximum.

Remove fish, then vegetable, and drain both thoroughly. Heap fish on a platter surrounded by the vegetables. Pour butter over the whole platter, sprinkle with parsley and serve with lemon quarters.

Personal Notes:
Personal Notes:
This is the recipe that the Armbrust's make on Good Friday.

 

 

 

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