Alewife's Fish Boil
Kurt Linke
prep
time : 30 minutes to one hour
recipe type:
entrees
ingredients:
1/2 cup celery, diced1/2 cup carrot, peeled and diced1/2 cup onion, peeled and minced
1/3 cup fresh fennel, trimmed and diced
2 ears corn, shucked and halved
4 small red potatoes, washed and quartered
1 tablespoon butter
8 oz. white fish, cut into two 4-oz. filets
4 large shrimp, peeled, deveined, tail-on
1 pound mussels, scrubbed, de-bearded
4 oz. amber ale
8 oz. fish stock (or vegetable stock)
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Bring butter, ale and stock to a simmer in a large saute pan with a lid. Add vegetables, cover and cook approximately 10 minutes or until potatoes are just tender. Add whitefish and cook 2 minutes. Turn the filets over, add shellfish, cover and cook about 3 more minutes, depending on size. Serve in a bowl garnished with lemon wedges and dill. Season to taste with salt and fresh ground pepper.
Garnish: lemon wedges and fresh dill sprigs
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