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6
servingsEasy
Published 1966
Leave the fish whole and keep it cold until ready to cook. It must be thoroughly cleaned and scaled. Rinse in cold water and pat dry with a towel. Wrap the fish loosely in aluminum foil. Do not seal the foil because the water must penetrate the flesh.
Place the foil-wrapped fish in the cold water and add remaining ingredients. Bring to a boil and reduc