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Braised Carp with Vegetables

Wholesome, original, and quick — a recipe for anyone who loves good fish! The aroma of this dish is so tempting and fragrant you hardly need to imagine it; it just makes you want to dig in right away. I love fish prepared any which way. What I love about carp is its rich, juicy flesh — and cooked with vegetables it turns out meltingly tender, sweet-and-sour, juicy, wholesome, and pretty on the plate. The vegetables it braises in make the perfect side. So go ahead and cook it — to your health!

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Stewed carp with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 10 g
Fats 41 % 9 g
Carbohydrates 14 % 3 g
128 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Clean the carp, removing the scales, gills, and innards.

  2. Step 2:

    Step 2

    Cut it into portions, season with salt and pepper, add whatever dried herbs you like, and let it sit for 10 minutes to take on the seasoning.

  3. Step 3:

    Step 3

    Peel the onions and carrots.

  4. Step 4:

    Step 4

    Chop them finely or grate on the coarse side of a grater.

  5. Step 5:

    Step 5

    Fry the carp pieces in vegetable oil in a skillet.

  6. Step 6:

    Step 6

    Sauté the vegetables in vegetable oil until golden.

  7. Step 7:

    Step 7

    Add the Krasnodar-style tomato sauce to the vegetables and simmer for another 3 minutes.

  8. Step 8:

    Step 8

    Heat a little oil in a Dutch oven, lay in some of the vegetables, then top with the fried carp pieces.

  9. Step 9:

    Step 9

    Cover the fish with the rest of the vegetables.

  10. Step 10:

    Step 10

    Bring to a boil, add a splash of boiling water and the bay leaves, cover, and leave to simmer for 20 minutes.

  11. Step 11:

    Step 11

    And that's it — dinner is ready, so call everyone to the table. Serve with fresh herbs and the vegetables the carp braised in.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fried carp - 196  kcal/100g
  • Boiled carp - 102  kcal/100g
  • Fresh carp - 112  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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