Minnesota Pickled White Fish

• Water
• Salt and pepper
• Celery tops
• Fresh parsley
• 2 lb. sm. white fish
• 1 cup vinegar
• 1 onion, sliced
• 1 lg. red bell pepper, cut into strips
• 1 tbsp. whole pickling spice

1. Bring 3 cups of water to a boil; add one tsp.
2. salt and 1/4 tsp.
3. pepper, celery tops and a few parsley sprigs.
4. Add fish and enough boiling water to cover.
5. Cover; simmer over low heat for five minutes.
6. Remove fish to covered casserole, discarding liquid.
7. Sprinkle fish with more salt and pepper.
8. Mix remaining ingredients.
9. Pour over fish.
10. Cover and refrigerate for a day or two, turning fish once or twice.

water, salt, celery, parsley, white fish, vinegar, onion, red bell pepper, pickling spice

Taken from www.foodgeeks.com/recipes/3968 (may not work)