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Door County Fish Boil Recipe

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This recipe for Door County Fish Boil is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. fresh or thawed frozen whitefish or other fish fillets
12 small red potatoes
10 cups water
1/3 cup salt
6 medium onions, peeled
1 small head of cabbage, cut into 6 wedges
parsley, chopped for garnish

Horseradish Sauce:
1/2 cup prepared horseradish
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
1 cup half & half
Directions:
Directions:
Cut fish into serving size pieces. Pare 1/2-inch wide strip around the middle of each potato. Heat water and salt in a large kettle to boiling. Add potatoes and onions; reduce heat. Simmer, covered, until firm-tender, about 30 minutes. Add cabbage; simmer until vegetables are fork-tender, about 10 minutes longer. Meanwhile, prepare Horseradish Sauce; keep warm. Horseradish Sauce: Combine horseradish, flour, salt and paprika in small saucepan; mix well. Stir in half & half; cook, stirring constantly, over medium heat until sauce thickens and bubbles for 1 minute.
Personal Notes:
Personal Notes:
Our family used to visit Door County every other summer. We always enjoyed participating and eating at their outdoor fish boils. This recipe is about as close as I have found to duplicating the taste. I am sure that not cooking it outside over a wood-burning flame and not having a piece of cherry pie for dessert, definitely takes away for the total experience!

 

 

 

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