Ingredients: |
Ingredients: • Karen's fresh whitefish, walleye or pickerel - (2/person)
• jumbo (9-13/lb) shell-on raw shrimp (3 to 4/person)
• clams and/or mussels (6/person)
• new potatoes – red, white or combo (3-4/person)
• sweet potatoes (1-2/person)
• small onions (1-2/person)
• corn-on-the-cob (1/person)
• SECRET INGREDIENT: Hot Dogs – preferably snappy Koegel's Viennas (2/person)
|
Directions: |
Directions:PREPARATION:
• fillet & de-bone fish (if necessary) leaving skin on (will fall apart in boil without skin)
• clean clams and or mussels
• clean potatoes
• clean sweet potatoes and cut into 2" sections leaving skin on
• trim "stem end" off onions and peel outer layers, leaving root end intact
• shuck corn and break in half
• grill hot dogs, preferably to a nice split-char
BOILING JUICE:
• fill ginormous pot with water to about the 2/3-full mark
• add 1 bottle of cheap white wine
• add one handful of garlic cloves
• add 4-5 sliced lemons
• add 4-5 heaping handfuls of Bob's Seafood Boil Spices - Old Bay, Koniko or combo (add more salt and pepper if using koniko)
FUN PART:
• melt a bunch of butter for dipping
• add basket to pot and fire up
• bring boiling juice to a rolling boil – let boil for 10 minutes
• add ingredients in the following sequence:
• onions & sweet potatoes – cook for 5 minutes, then add
• potatoes – cook for 5 minutes, then add
• corn & clams if using – cook for 5 minutes, then add
• fish & mussels – cook for 5 minutes, then add
• shrimp & weiners – cook for 5 minutes or until shrimp are pink
SERVE:
• remove basket with goodies from pot
• separate veggies and seafood/weiners into 2 chafing dishes
• ladle some hot boiling juice over veggies and seafood/weiners
• set out individual bowls of butter and bowls of boiling juice for dipping
• coleslaw is a good accompaniment
|
This recipe for Bob's World Famous Fish/Seafood Boil is from