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Boiled Fish

  • 4 pounds cod
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped carrot
  • 1 sprig parsley
  • 2 quarts water
  • 1 tablespoon salt
  • bay leaf and clove
  • 1/2 cup vinegar
Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point fish separates slightly in flakes- about 30 minutes (be patient, you rascal).
A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.
All other boiled fish may be cooked in the same manner as boiled cod.
Submitted by Cassyjean - Torrington, CT Jul 13, 2009 12 min 30 min 42 min


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