A letter from Paul Boehler: 6th Annual Fish Bake

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Paul Boehler is the hero behind our Annual Fish Bake. Every year he mobilizes the Assumption Men’s Group to organize the most important fundraising event of the year for The Village Angels of Tanzania. Today he wrote us this letter:

Dear Friends of The Village Angels,

Tonight would have been our 6th Annual Lenten Fish Bake. I am disappointed we will not be dining together to celebrate the season and fundraise for our Village Angels, but I hope you are all staying separate, safe and healthy in the comfort of your own homes. Though we have yet to reschedule the Fish Bake, we are looking into Fridays in October and, given that it will no longer be Lent, the event will most likely switch to a “surf n’ turf” menu. 

We will not be gathering tonight, but you can still celebrate with your own Lenten fish dinner! Typically, about 50 pounds of freshly filleted haddock would have delivered this morning direct from Boston via the Bronx . . alas, my fishmongers, Charlie and Eric, had to stand down. Alternatively, I plan to sneak out to Denville Seafood later this morning for a pound of fresh cod, or maybe halibut depending on supply. Tune in later and I’ll step you through Martha Stewart’s recipe, the baseline for the Bake. In the interim, here’s what you’ll need for a family of four, adjust accordingly:

  • 1 large egg

  • Coarse salt and ground pepper

  • 2 cups panko (or make your own with a few slices of bread)

  • 1 tablespoon Old Bay Seasoning (a seafood staple)

  • 2 tablespoons olive oil

  • 1 ½ pounds firm white fish (e.g., cod, haddock, halibut, tilapia)

  • and for the tartar sauce . . 

  • ¼ c mayonnaise

  • ¼ c Greek yogurt

  • ¼ c fresh parsley, chopped

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons prepared horseradish

  • Salt and pepper to taste

One staple of every Lenten Fish Bake, and always the crowd favorite, is mashed potatoes. Sorry, I’m not allowed the secret recipe from the Bake . . but here’s what you’ll need for Giada De Laurentiis’, my family’s favorite:

  • 4 pounds russet potatoes

  • 6 tablespoons unsalted butter

  • 2 cloves of garlic

  • Kosher salt

  • 1 c mascarpone (or use a mixture of cream cheese, heavy cream and butter)

  • ¾ c grated Parmigiano Reggiano (any decent Parmesan will do)

  • ½ c low sodium chicken broth

Both recipes use (my) pantry staples, so they work well in our current quarantine situation.  If you decide to make either or both recipes, please send me a picture of your creation! 

Lastly, a special thank you to all those who graciously donated their entry fees to the Village Angels. It was a very generous contribution and I am humbled by the support this community has shown. 

I look forward to seeing you all again this fall.

Be well and be safe, 

Paul Boehler (Paul.Boehler@verizon.net)


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