How to Boil Fish

Ingredients

• 1 quart of water
• 1 tablespoon vinegar
• 2 level teaspoons salt
• 3 peppercorns
• a small sprig of thyme
• a small bay leaf
• 2 sprigs of parsley
• 1 carrot
• 1 onion

Method

1. 1

   Do not use more water than needed to cover the fish.

2. 2

   Bring the water to a boil, adding vinegar, salt, and peppercorns.

3. 3

   For flavor, add a bouquet garni, carrot, and onion.

4. 4

   Put the fish in boiling water, cover, and reduce heat.

5. 5

   Cook for the required time.

6. 6

   Test for doneness, drain, and serve with sauce made from fish stock.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 3. The excerpt below is the record exactly as published.

How to boil fish (Suitable for whole fish or cuts of a large fish such as cod, hake, skate, haddock, etc., but should not be used for skinned fish or for thin slices or cutlets), ee 1, Donot use mote water than is needed just to cover the fish. a le N ws \ x 2. Bring the water to the boil and for each quart add 1 table- spoon vinegar, 2 level teaspoons salt and 3 peppercorns. For additional flavouring add a bouquet garni (a small sprig of thyme, a small bay leaf and 2 sprigs of parsley tied together with thick thread), 1 carrot and 1 onion

Cook this with the app: pantry check, scaling, and the assistant.