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Spicy Boiled Perch

Yield 4 servings


  • 3 pounds pan-dressed freshwater perch
  • 2 quarts water
  • 1 large onion, peeled and coarsely chopped
  • 1 bay leaf
  • Rind of 1 lemon, cut into pieces
  • 2 cloves garlic, halved
  • 2 teaspoons whole allspice
  • 1 teaspoon dried whole thyme
  • 1 teaspoon red pepper flakes
  • 1 bunch fresh parsley
  • Lemon slices
  • Clarified butter

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry, and set aside.

  2. Combine next 9 ingredients in a large Dutch oven; bring to a boil. Boil, uncovered, 10 minutes. Place fish in Dutch oven. (Add additional hot water, if

  3. necessary, to cover fish with liquid.) Simmer, uncovered, 8 minutes or until fish flakes easily when tested with a fork.

  4. Carefully remove fish from liquid; drain. Discard cooking liquid. Arrange fish on a warm, parsley-lined serving platter. Garnish with lemon slices. Serve with clarified butter.

Oxmoor House Homestyle Recipes