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Soused Fish

1 medium onion, peeled and thinly sliced
1 kg (2lbs) fish - steak or whole fish
6 whole cloves
6 peppercorns
2 bay leaves
1 tsp salt
2 tsp sugar
1 cup vinegar - cider or wine
1/2 cup water

Placed sliced onion on the base of the slow cooker and lay the fish on top. Add cloves, peppercorns, bay leaves, salt and sugar. Pour the vinegar and water over the fish. The liquid should barely cover it. If insufficient, add more vinegar and water in quantities of 2 parts vinegar to 1 part water. Cover the lid and cook on low/auto for 6-8 hours. Lift the slow cooker liner from the base and leave fish in it until quite cold. Lift from liquid and serve garnished with chopped spring onions and lemon slices.

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