Carp stewed with vegetables

Name: Carp stewed with vegetables
Total time: 1 h
Yield: 4
Ingredients: 1 Carp; 3 Carrot; 3 Bulb onions; to taste Sauce, pasta; 100 g Vegetable oil; to taste Salt; to taste Ground black pepper; to taste Greenery; 3 Bay leaf

Useful, original, fast! A recipe for lovers of delicious fish! The smell of this dish is so seductive and aromatic that you don’t even need to imagine it, you just want to eat it quickly... I really like fish in any form. I like carp because the meat is fatty and juicy, and when combined with vegetables, it generally tastes mild, sweet and sour, juicy, healthy and beautiful. The vegetables in which it was stewed are suitable as a side dish. So, cook for your health.

55

8258

Amelia Martinez

Recipe author

Calories

564kcal

Protein

44g

Fat

40g

Carbs

13g

*Nutrition per serving

Ingredients

Servings: 4

1

3

3

to taste

100g

to taste

to taste

to taste

3

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Free the carp from scales, gills and entrails.
STEP 2
Cut into portions, add salt and pepper, add the dry herbs you like, let stand for 10 minutes to soak in the flavor.
STEP 3
Peel the onions and carrots,
STEP 4
finely chop or grate on a coarse grater.
STEP 5
Fry the pieces of carp in vegetable oil in a frying pan.
STEP 6
Fry vegetables in vegetable oil. until golden brown.
STEP 7
Add Krasnodar sauce to the vegetables and simmer for another 3 minutes.
STEP 8
Heat the vegetable oil in a frying pan and put our vegetables in it, put pieces of fried carp on top
STEP 9
and put vegetables on them again.
STEP 10
Let it boil and add a little boiling water, bay leaf and cover with a lid and leave to simmer for 20 minutes.
STEP 11
That's it, our dinner is ready, we can call you to the table. Serve with herbs and vegetables in which the carp was stewed.

Comments on the recipe

grafdrakula686

06.12.2023

4.5

Since childhood, I really love fish and all dishes where it is the main ingredient. This time I decided to cook stewed carp with vegetables using this recipe. During the cooking process, the vegetables that were added to the fish emitted a very appetizing aroma that any luxury restaurant would envy. Due to the fact that I really like to experiment with recipes, I added an additional ingredient that brought a richer and more refined taste to the dish, it was eggplant. The night before cooking, I washed the eggplant and cut it into 4 parts, slices, then put it in I filled the container with vinegar and sprinkled it with finely chopped red onion, covered it with a lid and put it under pressure overnight.