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Categories:
fish oil onion bell pepper tomato hot sauce salt corned beef bay leaf peppercorns clove garlic celery carrots boiling potatoes white turnips onions head cabbage beets parsley
Viewed: 67 - Published at: 10 months agoIngredients
- 8 lb. meaty fish (trout, bass, blues)
- 2 Tbsp. oil (olive or peanut)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 large tomato, chopped
- hot sauce to taste
- salt to taste
- 4 lb. corned beef
- 1 bay leaf
- 8 peppercorns
- 1 clove garlic
- 1 stalk celery, halved
- 5 medium carrots, 2 cut in half and 3 cut into 2-inch lengths
- 5 medium boiling potatoes, peeled and quartered
- 2 small white turnips, peeled and quartered
- 2 small onions, cut into wedges
- 1/2 medium head cabbage, cut into 8 wedges
- 2 small beets, peeled and quartered
- 1/4 c. chopped parsley
Method
- Place the corned beef in a large soup pot or stockpot with enough water to cover completely.
- Bring to a boil over high heat. As soon as the water boils, pour it off and add fresh water to cover the corned beef.
- Add the bay leaf, peppercorns, garlic, celery and the halved carrots.
- Bring the water back to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low, cover and simmer, skim as necessary, until the meat is tender but still firm, about 2 1/2 hours.
