If you have had the opportunity to visit Door County in the state of Wisconsin, chances are that the boiled fish recipe has remained in your heart. Fresh fish is cooked in boiling water with onions and potatoes, but it remains the undisputed star of this simple but incredibly tasty dish. Luckily you don't have to live on the shores of Lake Michigan to replicate this recipe, you can make boiled fish whenever you want using a regular pot and a few simple ingredients.
Ingrediants
- 6 l of water
- 180 g of sea salt
- Bay leaf, allspice and peppercorns for the bouquet garni
- 4 Whitefish fillets (about 250 g each)
- 700 g of medium-sized red potatoes
- 8 small onions
- 2 tablespoons (30 g) of chopped parsley
- Freshly ground black pepper
- 120 g of melted butter
- 4 lemon wedges
Steps
Part 1 of 4: Prepare the Required
Step 1. Choose the right fish
The traditional recipe from the State of Wisconsin uses fish from Lake Michigan, such as trout or whitefish. In your case you can use a fresh or salt water fish according to your tastes; cod or salmon can also work. For this recipe we will use about 250 g of whitefish fillets.
You can change the number of fillets based on the number of diners. Add a fillet of about 250g per person
Step 2. Find a large cast iron pot and a place to light a campfire if you want to boil the fish outdoors
If you want to replicate the traditional recipe to the letter, you have to boil the fish in a large pot directly on the stove. The ideal is to use a cast iron pot and light a campfire with wood.
- If you don't have a cast iron pot, you can use a large steel or aluminum pot.
- You should also have a wire mesh basket to put the fish in to dip and get out of the boiling water with ease.
- If you have the option of lighting a campfire, have a few extra pieces of wood available to use to keep the flames alive until the fish is cooked.
- If you can't set up a campfire, consider using a camping gas stove.
Step 3. Find a large pot if you want to cook the fish on the stove
You can replicate the recipe at home without having to light a campfire. You will need a stove and a large steel or aluminum pot. If possible, also prepare a metal basket or colander that will allow you to remove the fish from the boiling water with ease.
If you don't have a metal basket or colander, use a slotted spoon to remove the fish from the water when cooked
Part 2 of 4: Boil the Fish
Step 1. Salt the water and bring it to a boil
Pour about 6 liters of water into the pot, add 180g of sea salt, and then stir to help it dissolve. Turn on the stove and bring the water to a brisk boil.
- If you are cooking outdoors using a campfire, feed the flames with new pieces of wood if the water struggles to boil.
- If you use the stove, heat the water over high heat.
Step 2. Add the seasonings to the water and boil it for a few minutes
Take a muslin cloth to create a bouquet garni consisting of bay leaves, allspice and peppercorns in equal proportions. The bouquet garni should be approximately the size of half a golf ball. Dip it in the water and let the spices boil for 2-3 minutes.
You can add other spices or herbs if you like, for example fresh thyme or rosemary
Step 3. Add the fish and cook for 10-12 minutes or until it flakes easily
Place the fillets in the metal basket and immerse them in the boiling water. Wait for the water to boil again (this will take a couple of minutes), then cook the fish fillets until you can easily flake them off with a fork (this will take about 10-12 minutes).
Step 4. Remove the scum that has formed on the surface of the water and remove the fish from the pot
When the fillets flake easily and it's time to remove them from the pot, take a spoon and wipe off the foam that has formed on the surface of the water to prevent it from settling on the fish. Immediately afterwards, lift the basket and let the fillets drain.
If you didn't use a basket, remove the fillets from the water using a slotted spoon and let them drain for a few moments before transferring them to a plate
Part 3 of 4: Boil the Vegetables
Step 1. Wash the potatoes and peel the onions
You can eat boiled fish even without vegetables, but the traditional recipe sees it accompanied by onions and potatoes that must be cooked partially before adding the fish. Wash 700g of red potatoes under running water and scrub them with a vegetable brush to make sure the skin is perfectly clean. Then peel 8 small onions taking care not to remove the root end.
- Wash the potatoes under cold running water. If you don't have a vegetable brush, you can scrub the peel thoroughly with your hands.
- The simplest method of peeling onions is to remove a couple of centimeters from the top with the knife and pull the layers of peel down.
Step 2. Put the potatoes and onions in the pot and submerge them with the water
After washing the potatoes and peeling the onions, transfer them to the pot and cover them with about 6 liters of water or the amount needed to submerge them by about 5 cm.
Step 3. Add the salt and bring the water to a boil
Pour 180 g of sea salt into the water to flavor the vegetables as they cook, then wait for it to come to a full boil.
If you use the stove, heat the water over high heat
Step 4. Let the vegetables cook until the potatoes have softened slightly
When the water starts boiling again, set the kitchen or mobile timer for 15 minutes. When the time runs out, make sure the potatoes have softened to some extent by skewering them with a fork.
It is important that the heat remains stable to cook the onions and potatoes properly, so either feed the heat or keep the heat high
Step 5. Put the fish in the pot on top of the vegetables
When the potatoes have softened, arrange the fillets on top of the vegetables and continue cooking as if the potatoes and onions weren't there.
Part 4 of 4: Completing the Pot
Step 1. Remove the fish from the pot and place it on a plate
Once drained well, transfer it to a serving dish. Handle the fillets with extreme delicacy to avoid breaking them.
It is advisable to heat the dish while you finish cooking the fish to keep it warm when ready. If the material the dish is made of allows it, heat it in the oven or microwave. Alternatively, put it under warm running water
Step 2. Arrange the vegetables around the fish and decorate it with herbs
Drain the potatoes and onions from the water with a slotted spoon and transfer them to the dish with the fish. Arrange them around the fillets and decorate the plate with 2 tablespoons (30 g) of finely chopped fresh parsley.
You can also add ground black pepper
Step 3. Serve the fish accompanied by melted butter and lemon
Bring the dish to the table and put some lemon wedges and melted butter at the disposal of the diners with which to season the fillets to taste.
Advice
- You can add other greens to taste in addition to onions and potatoes. Boiled fish goes well with carrots and many other vegetables.
- Traditionally this recipe is prepared outdoors by the water, for example on the banks of a river, a lake or on the beach. It's an excellent idea for an outdoor summer gathering.
- The traditional recipe calls for fish and vegetables to be accompanied by bread and a cabbage salad.
