Boiled Fish Recipe

Boiled Fish Recipe

Boiled fish has a long history and has been enjoyed by various cultures around the world for centuries. The method of boiling fish is believed to have originated as a way to preserve the fish's freshness and flavor. Boiling fish also helps to retain its delicate texture and natural juiciness. In many coastal regions, boiled fish has been a staple dish, as it allows people to make the most of their local seafood resources.

Fun Facts:
- Boiling fish is a healthy cooking method as it does not require additional fats or oils.
- The choice of fish for boiling can vary depending on regional preferences and availability. Some popular choices include cod, haddock, salmon, and trout.
- Adding vinegar to the boiling water helps to keep the fish firm and prevent it from falling apart.
- The addition of vegetables like onions, celery, and parsley roots enhances the flavor of boiled fish and adds a refreshing aroma.

- 1 whole fish (approximately 5 pounds)
- Hot water (enough to cover the fish)
- Salt
- 1 dash of vinegar
- 1 onion
- 1 head of celery
- Parsley roots

1. Clean the fish thoroughly, removing scales and entrails.
2. In a large kettle, bring hot water to a boil. Use enough water to fully submerge the fish.
3. Add a generous amount of salt and a dash of vinegar to the boiling water. This will help flavor the fish and keep its meat firm.
4. Prepare the vegetables by peeling and chopping the onion, celery, and parsley roots.
5. Tie the fish in a clean napkin, ensuring it is secure.
6. Place the fish in the boiling water, along with the prepared vegetables. The napkin helps prevent the fish from sticking to the kettle. If using a fish kettle, simply place the fish directly in the kettle.
7. Allow the fish to boil according to the cooking rule: ten minutes per pound, plus an additional five minutes for each additional pound. For example, a five-pound fish should boil for thirty minutes.
8. After the specified cooking time, carefully remove the fish from the water using a large slotted spoon or tongs. Be cautious not to break the fish.
9. Test the doneness of the fish by pulling out a fin. If it comes out easily, and the meat is an opaque white, the fish has boiled long enough.
10. Carefully remove the fish from the napkin, if using, and transfer it to a serving platter.
11. Serve the boiled fish hot, accompanied by your choice of sauce. Some popular sauce options include tartar sauce, hollandaise sauce, or a simple lemon butter sauce.

Thickening Sauces:
1. If you prefer a thicker sauce, you can add a thickening agent to your sauce while it simmers. Flour or egg yolks are commonly used.
2. For every cup of sauce, add a level teaspoon of flour to help thicken it. Stir until the flour is fully incorporated.
3. Alternatively, you can use the yolk of an egg to thicken your sauce. For every cup of sauce, add one egg yolk, whisking it in slowly to avoid curdling.
4. Continue to simmer the sauce for a few minutes until it reaches the desired consistency.

Similar Recipe Dishes:
- Poached Fish: Similar to boiled fish, poached fish is cooked gently in a flavorful liquid, such as broth or wine, to retain its moisture and delicacy.
- Fish Stew: This dish combines boiled fish with a variety of vegetables and aromatic spices, creating a hearty and comforting meal.
- Fish Soup: A flavorful broth made from boiling fish, along with vegetables, herbs, and spices, creates a delicious soup that showcases the natural flavors of the fish.
- Fish Tacos: Boiled fish can be used as a filling for tacos, adding a healthy and light option to this popular Mexican dish.
- Fish Salad: Boiled fish can be flaked and tossed with fresh greens, vegetables, and a tangy dressing to create a refreshing and nutritious salad option.

Enjoy the simplicity and nourishment of boiled fish, and feel free to experiment with different seasonings and sauces to suit your taste preferences!



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