Door County Style Fish Boil

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 1/2 quarts water
• 1 small onion, quartered
• 1/2 cup celery leaves
• 1/2 cup celery rib, cut into 3 inch chunks
• 1 tablespoon vinegar
• 1 bay leaf
• 1 teaspoon dried tarragon
• 1 teaspoon dried dill
• 1/4 teaspoon fennel seed, crushed
• 12 small new potatoes
• 6 carrots, cut into 1 inch chunks
• 1 1/2 lbs fish fillets
• 2 tablespoons rolled oats
• 4 1/2 teaspoons dried dill
• 1 tablespoon paprika
• 2 tablespoons oil
• lemon wedge (optional)

Recipe

• 1 in a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. the pot should be not more than half full.
• 2 bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
• 3 place serving plates and plates in a warm oven or near the fire, if outdoors.
• 4 scrub the potatoes but do not peel them. add to the pot along with the carrots. cook at a rolling boil for 15 minutes.
• 5 divide the fish in 4 portions.wrap 2 portions in well-washed cheesecloth. repeat with the other two portions.
• 6 add to the pot. when the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.
• 7 remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
• 8 bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups. strain 2 cups of the liquid into a measuring cup.
• 9 in a blender, grind the oats, dill and paprika to a fine powder. add theoil and strained liquid. process for 30 seconds. transfer to a small saucepan. bring to a boil, stirring constantly.
• 10 when the sauce has thickened, taste and season as needed.
• 11 either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
• 12 garnish with lemon wedges.
• 13 variation: use about a 2 lb whole, cleaned whitefish and cook it 15 minute.