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Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Dan Fabisiak

Review Body: First of all, it's Door COUNTY....not Door Country....The Fish Boil is a long-standing tradition in Door County which is located in Wisconsin on the peninsula which extends into Green Bay. Since commercial fisherman began fishing in that area in the late 1800's, the fish boil became indigenous as THE way to quickly prepare their abundant white fish catch(s). As for the recipe itself, any firm whitefish can be substituted....Wisconsin Whitefish cannot be found in any store/ seafood mkt outside of Door County...Scrod, Cod, and Haddock all work particularly well because of their close resemblance to the native Whitefish. Some local restaurants who offer Fish Boils on a regular basis will add carrots as well. But as to the authenticity and flavor of a Door County Fish Boil, this is as close as it comes at home w/o being there!!!

Review Rating: 4

Date Published: 2016-07-14