Door County Style Fish Boil Recipe

Name: Door County Style Fish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white 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 white fish fillets; 2 tablespoons rolled oats; 4 1/2 teaspoons dried dill; 1 tablespoon paprika; 2 tablespoons oil; lemon wedge (optional)

Servings: persons

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 white 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 white fish fillets
2 tablespoons rolled oats
4 1/2 teaspoons dried dill
1 tablespoon paprika
2 tablespoons oil
lemon wedge (optional)

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.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 quarts water, 1 small onion, quartered, 1/2 cup celery leaves, 1/2 cup celery rib, cut into 3 inch chunks, and more.

Yes, Door County Style Fish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Door County Style Fish Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions