BOILED FISH
Boiled fish, a simple yet often overlooked dish, offers a delicate flavor and tender texture when prepared correctly. This recipe from a historical cookbook provides a straightforward method for achieving perfectly cooked fish, seasoned with simple aromatics. The result is a light and satisfying meal, perfect for a weeknight dinner. Serve with a simple sauce or enjoy it as is.
Ingredients
- 5 pounds Fish fillets (or whole fish) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon White vinegar (Quantity estimated (not specified in original recipe))
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 1 stalk Celery stalk (Quantity estimated (not specified in original recipe))
- 2 medium Parsley roots (Quantity estimated (not specified in original recipe))
- 8 cups Water (Quantity estimated (not specified in original recipe))
Instructions
- 1If serving whole, tie the fish in a clean napkin. If using fillets, set aside. Place the fish on an old plate at the bottom of the kettle, or in a fish kettle if you have one.
- 2Bring 8 cups of water to a boil in a large pot or kettle. Add salt and vinegar. Add the onion, celery, and parsley roots to the water. Carefully place the fish in the boiling water. For the first pound of fish, boil for 10 minutes. Add 5 minutes for each additional pound. For example, a 5-pound fish should boil for 30 minutes.
- 3To check if the fish is done, gently pull out a fin. If it comes out easily and the meat is an opaque white, the fish is cooked through.