Is the seasoned liquid in which fish has been cooked.
Garnishings for Fish
Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan; mashed potato and mushrooms, cucumbers and tomatoes; [maître d’hôtel butter] and water cress.
Boiled Fish
- a 4-pound cod
2 tablespoons chopped onion
2 tablespoons chopped carrot
1 sprig parsley
2 quarts water
1 tablespoon salt
bay leaf and clove
½ cup vinegar
Wash and wipe fish. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes—about thirty minutes.
A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.
All other boiled fish may be cooked in the same way as boiled cod.