Spicy Boiled Perch

• 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

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.

freshwater, water, onion, bay leaf, lemon, garlic, whole allspice, thyme, red pepper, parsley, lemon slices, butter

Taken from www.myrecipes.com/recipe/spicy-boiled-perch (may not work)