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))
More recipes using Fish
FILLED FISH—TURKISH STYLE
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BROILED FISH
This classic broiled fish recipe offers a simple yet satisfying way to enjoy fresh fish, with a crispy skin and tender, flaky flesh. The method focuses on achieving a perfect sear on the outside while keeping the inside moist and flavorful. Serve this elegant dish with a squeeze of lemon and Maitre d'Hotel butter for a truly delightful experience. The recipe calls for broiling the fish, seasoning with salt and pepper, and finishing with butter and lemon. The result is a savory, comforting meal.
Baked Fish
A classic baked fish recipe from 1888.
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This classic Baked Fish recipe offers a simple yet satisfying way to enjoy a flaky, flavorful meal. The fish is stuffed with a savory bread stuffing, baked to golden perfection, and served with a bright lemon-parsley garnish and a rich Hollandaise sauce. This dish is perfect for a weeknight dinner or a special occasion, offering a comforting and elegant dining experience.
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.
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This classic broiled fish recipe offers a simple yet satisfying way to enjoy fresh fish, with a crispy skin and tender, flaky flesh. The method focuses on achieving a perfect sear on the outside while keeping the inside moist and flavorful. Serve this elegant dish with a squeeze of lemon and Maitre d'Hotel butter for a truly delightful experience. The recipe calls for broiling the fish, seasoning with salt and pepper, and finishing with butter and lemon. The result is a savory, comforting meal.