Boiled Fish

Poisson Bouilli

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Clean and wash the fish thoroughly. Make a small “S” with knife on the back. Pass twine around the body of the Fish so as to secure it. Never wrap or tie in a cloth. Have ready a kettle of boiling water and throw in a sprig of onion, thyme and bay leaf, eight or ten cloves, about two dozen allspice, all mashed fine; a bit of lemon peel and a red pepper pod. When the water has boiled long enough to have extracted the flavor of these ingredients, drop the Fish in carefully, so as to avoid breaking. Let it boil slowly about ten minutes, then take out carefully. Put into a strainer and drain quickly. Place on a bed of parsley with garnishes of lemon and serve with either a Mayonnaise or Sauce Genoise or Sauce Hollandaise.

The Creoles add a clove of garlic to the boiling water, but this is according to taste.