At-Home Fish Boil

1. 1

   Scrub 1 1/2 pounds medium red potatoes and peel 8 small onions, leaving the stem ends intact.

2. 2

   In a large stockpot, combine the potatoes and onions and add about 2 quarts of water, enough to cover the vegetables by 2 inches.

3. 3

   Stir in 2 tablespoons kosher salt and bring to a boil over high heat.

4. 4

   Partially cover the pot and cook until the potatoes are almost tender when pierced with a fork, about 15 minutes.

5. 5

   Arrange four 1/2-pound whitefish steaks in a single layer on top of the vegetables; don't worry if they aren't covered with water.

6. 6

   Partially cover the pot again, lower the heat to moderate and cook until the whitefish flakes easily when tested with a fork, about 10 minutes longer.

7. 7

   Using a slotted spoon, transfer the whitefish to a large, warm platter.

8. 8

   Spoon the potatoes and onions around the fish.

9. 9

   Sprinkle with 2 tablespoons finely chopped fresh flat-leaf parsley and a generous amount of freshly ground pepper.

10. 10

    Serve the fish and vegetables with melted unsalted butter and lemon wedges alongside.

No additional tips available.