Instructions: Scrub potatoes thoroughly. Halve potatoes (leave on skin). In a heavy 8-quart kettle or Dutch oven combine water and 2 tablespoons of salt. Bring to a boil. Add potatoes; cook 20 to 25 minutes or until potatoes are almost tender. Add fish and remaining salt to water with potatoes. Cook 7 to 8 minutes or till fish flakes easily. Skim off fish oils during cooking. Drain fish and potatoes thoroughly. Serve with melted butter and lemon wedges.

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