Recipe for Wisconsin-Style Fish Boil 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup clam juice
3/4 cup chopped carrot
3/4 cup chopped onion
3/4 cup chopped celery
3 x parsley sprigs or celery tops
2 tsp whole peppercorns
1 lb red potatoes, peeled, cut in halves or quarters
4 sm yellow onions, peeled and quartered
1 lb lake trout, whitefish, walleye or pike fillets, thawed if frozen
1 tbl chopped fresh parsley
Instructions:
Instructions: DIRECTIONS

Combine 2 cups water, the clam juice, carrot, onion, celery, parsley sprigs, and peppercorns in large saucepan or Dutch oven.

Bring to a boil, reduce the heat. Cover and simmer 20 minutes.

Strain the liquid and discard the vegetables.

Return the broth to the pan. Add the potatoes and onions; bring to a boil. Cover and simmer 17 to 20 minutes, or until the potatoes are tender.

Add the fish; simmer until it is opaque, about 6 to 7 minutes.

Divide the fish, potatoes, onions, and broth among 4 bowls.

Sprinkle with parsley and top each serving with a lemon wedge.

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