Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 lb. whitefish
1 lb. pike
1/2 lemon
3 large onions, sliced
2 carrots, sliced
1 rib celery, sliced
6 potatoes, sliced thick
1 bay leaf
1 T. salt
1/3 t. pepper
sprinkling of paprika on fish in pot

Buy fresh fish. Two pounds will serve 2-3 people. Wash and slice fish crosswise into serving pieces. Do not bone. Squeeze lemon over fish and refrigerate at least 1/2 hour. In a heavy pot with a tight cover, arrange fish and cover with water. Arrange vegetables starting with onions and ending with potatoes. Cook slowly 1 1/2-2 hours. Serve hot or cold.