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Classic Fish Boil for 12


  • 15 2-inch-thick whitefish steaks, scaled but not skinned or boned
  • 2 dozen small red skin potatoes
  • 1 small peeled onion
  • 1 dozen peeled carrots
  • 2 peeled garlic cloves
  • Pinch of ginger
  • Ground black pepper to taste


Fill a large pot with 2 gallons of water and 2 cups of kosher salt. Bring the water to a rolling boil, add the onion and carrots and cook until tender. Add the ginger, pepper, potatoes and garlic. Cook until the potatoes are tender. Add the whitefish and cook till done, about 8 minutes. Skim off the oil with a spoon or, if cooking outside over an open fire, build the flames to cause the scum to boil over. Plate with melted butter and lemon wedges; suggested sides are coleslaw, grilled corn on the cob and cherry pie. Serves one dozen people.

Wine pairing: Un-oaked Chardonnay