4 lbs. fresh Lake Superior whitefish steaks(12, 1/12″ thick)
8-12 small peeled onions
8-12 medium sized new potatoes
1 cup salt
Use an 8 quart stockpot (with an inner basket) to heat 5 quarts of water over a high heat to a boil. Place the potatoes in the boiling water and cover the pot. Bring the water to a boil again and add the onions and salt. Cover the pot and simmer over a medium heat for 18-20 minutes. Regulate the heat to maintain a steady boil. Add the whitefish steaks, cover again, and boil an additional 12-15 minutes. Poke the fish and potatoes to test for doneness. Cooking time may vary depending on the size of the potatoes and the thickness if the steaks. Carefully remove the inner basket from the stockpot. Serve with drawn butter, parsley and lemon wedges. Compliment this traditional meal with coleslaw, garlic bread and pickles.