Door County Fish Boil for Two

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Door County Fish boil recipe

Door County is Wisconsin’s version of the Hamptons, except with friendly down to earth people who, instead of duck flambe and an amuse-bouche, happily serve you boiled fish with a couple red potatoes.  But hey, it’s delicious.  And it’s Wisconsin.  And we love it.

The Door County fish boil is known far and wide as a dish, a destination, and an event.  But you don’t have to drive all the way to Door County to enjoy it.  A fish boil done right at home on your stove top is also delicious, and it really couldn’t be easier.

Here’s what you need:

Serves two.

1 lb. of Pollock fillets, cut into 3 inch pieces.  (Traditionally, Whitefish is used.  If you can get your hands on it, great.  If not, Pollock is a good, inexpensive substitute and is easily found frozen in any supermarket.)

8 baby red potatoes

1 large onion, quartered

Seasonings (Optional.  I use Penzey’s Shrimp and Crab Boil seasoning in a tea infuser. Traditionalists might tell you seasoning isn’t necessary for a fish boil.  That’s technically true, like parmesan cheese isn’t necessary for spaghetti and meatballs, but it’s just…better.)

Melted butter

Lemon

  1. Fill a large pot with water and bring to a boil.  Add the potatoes, onion, and seasoning, if desired.
  2. When the potatoes are soft, add the fish.  It will cook quickly, so start checking the fish after a minute or two.
  3. When the fish is done, drain in a colander and return to the pot.

Serve with melted butter and lemon, salt and pepper, and perhaps some coleslaw.  Wash it down with a Capital Brewery Island Wheat, made with wheat from Washington Island.  After all, it is a Door County Fish Boil!

This was a guest post submitted by my longtime friend the Fox Valley Native. Thanks for reading.

Door County Fish Boil for Two
 
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The Door County fish boil is known far and wide as a dish, a destination, and an event. But you don’t have to drive all the way to Door County to enjoy it. A fish boil done right at home on your stove top is also delicious, and it really couldn’t be easier.
Ingredients
  • 1 lb. of Pollock fillets, cut into 3 inch pieces
  • 8 baby red potatoes
  • 1 large onion, quartered
  • Penzey’s Shrimp and Crab Boil seasoning in a tea infuser (optional)
  • Butter, melted
  • Lemon
Instructions
  1. Fill a large pot with water and bring to a boil.
  2. Add the potatoes, onion, and seasoning, if desired.
  3. When the potatoes are soft, add the fish. It will cook quickly, so start checking the fish after a minute or two.
  4. When the fish is done, drain in a colander and return to the pot.
  5. Serve with melted butter and lemon, salt and pepper, and perhaps some coleslaw.

 

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Looking Forward after 100 Posts

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Fox Valley Foodie getting engagedIt has now been 100 posts and almost three years since Fox Valley Foodie first hit the internet. Wow! Can you believe it? OK, well maybe you weren’t exactly running a countdown, but you can still feign excitement.

A lot has happened in three years. I met my wife, bought a house, got married, got a new job, have my first baby on her way, and saved a kitten from a tree! (And by “kitten” I mean “kite” and by “saved” I mean “got tangled”. Semantics) That’s still a lot of life happening! It’s no wonder I had to take a step away from Fox Valley Foodie for about a year as life got too hectic while I tried balancing my new family life and a blog.

That break, however, turned into a blessing. Since I’ve been back I’ve been more motivated than I have ever been! Not only did it give me the much needed perspective to ensure I can balance my time properly between blog and family, but I am also bursting with new ideas and goals for FoxValleyFoodie.com. I want to make FoxValleyFoodie.com better than ever! Continue reading

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How to Freeze Meat and Prevent Freezer Burn

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How to freeze meatSo you want to buy meat in bulk to save money but you don’t have a vacuum sealer? Well, you and I both. Don’t despair you can still easily repackage your meat in convenient portions without sacrificing the future quality of the meat or risking freezer burn.

The problem with buying food in bulk from the supermarket is that it is typically stored in a larger quantity than you would cook in one session. This can easily lead to food waste if you fail to plan for additional meals to use the remaining meat before it spoils. The other issue you run into is typically the thin plastic used to cover meats at the grocery store is not suitable for long term freezer storage. Your food will quickly get freezer burn. Continue reading

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And…I’m back.

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In more ways than one.  The Fox Valley Foodie has been good enough to allow me to contribute a piece every now and then over the years.  I am a native of the Fox Valley, and the Fox Valley Foodie and I go way back – to rec department youth soccer.  For the last few years, I’ve lived in Milwaukee.  Now I’m back in the Valley and I’m looking forward to exploring what the Valley has to offer culinarily (is that a word?).  I’m also happy to say that after a hiatus, I will be turning the heat back up on posting.  I need an outlet, and I appreciate the opportunity.

In addition to contributing restaurant reviews, tips, and recipes, I have a couple ideas on recurring pieces I think would be fun and enlightening.  The first two are:

  1. “Hey, what do I do with [insert random food item here]?”
  2. We all have ground beef in our fridge or freezer – but what can you do with it beyond burgers and meatloaf?

I have some ideas to get going, but if there’s a food item or ground beef recipe you want me to look into, let me know in the comments.

Looking forward to it!

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