[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]FISH BOIL SOUP[/title][fusion_text]Week of January 13th-17th 2014
(Thanks to Party Line Listener, Bunny Tabatt)
16 Chunks of White Fish 16 Small Red Potatoes, cut off tips on both ends
16 Small White Onions, peeled 2 Gallons Water 1/2 Cup Salt
In a kettle, put the water and add 1/4 cup of salt and bring to a boil. Add Potatoes and cook for 16 minutes.
Add onion and cook for 4 more minutes. Then add fish and more salt, if desired, and bring to a boil and boil for 10 minutes. Drain in colander and serve with melted butter and coleslaw. Note: Bunny said she doesn’t use as much salt as the recipe calls for. Another caller called and recommended that you might want to add some bay leaves and mustard seed.
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