Door County Style Fish Boil

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)

Directions

1. 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. 2

   Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.

3. 3

   Place serving plates and plates in a warm oven or near the fire, if outdoors.

4. 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. 5

   Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.

6. 6

   Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.

7. 7

   Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.

8. 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. 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. 10

    When the sauce has thickened, taste and season as needed.

11. 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. 12

    Garnish with lemon wedges.

13. 13

    VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.