Home › The World's Kitchen › Boiled Sheepshead, Shrimp Sauce

Boiled Sheepshead, Shrimp Sauce

Scale, cut off fins, wash and neatly wipe a fresh sheepshead of five to six pounds. Place in a large saucepan, pour in water enough to cover fish, add a half gill vinegar, sliced carrot, sliced onion, two branches parsley, a sprig thyme, two bay leaves, two cloves, a level tablespoon salt and half teaspoon pepper. Cover pan, let simmer for an hour, lift up fish without breaking it, dress on hot dish with a folded napkin and serve with a shrimp sauce separately.