This authentic, scaled-down version of Door Country's fish boil comes from Susan Herrmann Loomis's "Clambakes and Fish Fries" (Workman) and features the usual red potatoes and local whitefish, plus onions. "I've tried the same recipe with striped bass and to good effect," says fish-boil enthusiast Peter Kaminsky. "Lake trout, salmon, even bluefish are also good candidates for the boiling pot."
Scrub 1 1/2 pounds medium red potatoes and peel 8 small onions, leaving the stem ends intact. In a large stockpot, combine the potatoes and onions and add about 2 quarts of water, enough to cover the vegetables by 2 inches. Stir in 2 tablespoons kosher salt and bring to a boil over high heat. Partially cover the pot and cook until the potatoes are almost tender when pierced with a fork, about 15 minutes.
Arrange four 1/2-pound whitefish steaks in a single layer on top of the vegetables; don't worry if they aren't covered with water. Partially cover the pot again, lower the heat to moderate and cook until the whitefish flakes easily when tested with a fork, about 10 minutes longer.
Using a slotted spoon, transfer the whitefish to a large, warm platter. Spoon the potatoes and onions around the fish. Sprinkle with 2 tablespoons finely chopped fresh flat-leaf parsley and a generous amount of freshly ground pepper. Serve the fish and vegetables with melted unsalted butter and lemon wedges alongside.
Susan Herrmann Loomis
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