Carp has tender meat, which has a sweetish aftertaste, for which many gourmets appreciate it. Like any other fish, it is healthy and not too high in calories. Stewed carp is popular all over the world. There are dozens of recipes for this dish. The most well-known options involve stewing fish in sour cream, with vegetables. These products make it tender, fragrant and even more delicious.
Cooking features
Knowing a few important points will help the cook to put out the carp so that ready meal almost everyone will like it and even picky gourmets will be satisfied with it.
- It is advisable to buy carp alive. Then it will be guaranteed fresh. Fresh fish makes the most delicious dishes.
- If there is no opportunity to purchase fresh carp, carefully inspect the fish before buying. Cloudy eyes, dark gills, spots, mucus on the scales should stop you. If the carcass is sold without a head, this is a reason to be wary. It is by it that the freshness of the fish is determined, it is likely that they removed it in order to mislead buyers.
- Carp smells a little like mud, which is not liked by many people. Lemon, herbs, onions, carrots, garlic will help to beat off the smell and make the dish fragrant. Sour cream also does a good job with this task.
- Before cooking carp, you need to clean the scales, remove the insides, eyes, gills. The head and tail should be cut off only if the fish does not fit in the pan or in the mold. Often carp is stewed with steaks, sometimes only fillets are used for this purpose.
- If during the processing of fish you damaged the gallbladder, it must be carefully cleaned and sprinkled with salt so that it does not taste bitter later.
- Some housewives do not cook carp just because it is bony. This problem is solvable. It is enough to make frequent diagonal cuts crosswise on his back before cooking. The bones will be crushed, after heat treatment become soft, it will be pleasant and safe to eat carp.
The technology for preparing stewed carp can be different. Before stewing, it is often fried to make it tastier and more appetizing. You can stew in a pan, in the oven, in a slow cooker. Cooking time and sequence of actions depend on the specific recipe.
Carp stewed in sour cream
- carp - 1 kg;
- onion- 150 g;
- sour cream - 0.25 l;
- water - 120 ml;
- lemon - 1 pc.;
- salt, seasoning for fish - to taste;
- flour, vegetable oil - as needed.
Cooking method:
- Prepare the carp by cleaning and gutting, cutting off the head and tail.
- Squeeze juice from half a lemon, cut the rest of the fruit into thin semicircular pieces.
- Rub the carp inside and out with fish seasoning and salt. Drizzle all over with lemon juice. Cover with lemon slices, put a few of them in the abdomen. Leave to marinate for 20-30 minutes.
- Heat oil in a frying pan.
- On the back of the carp, make a series of diagonal cuts. Cut it into steaks. Dip them in flour and put them in a frying pan with boiling oil.
- Fry until golden brown on all sides.
- In a separate pan, fry the onion, put it on pieces of carp.
- Dilute sour cream with water, salt and pepper, mix with herbs taste. Thyme, parsley, dill are good.
- Pour sour cream sauce fish.
- Turn off the heat, cover the pan with a lid.
- Simmer for 10 minutes after the sour cream boils.
Carp stewed in sour cream is most often served with a side dish. It harmonizes with potatoes, rice, vegetables. According to the same recipe, you can stew whole carp in sour cream. But it is better to do this in the oven, preheating it to 180 degrees. Put the fried carp in a mold, sprinkle with fried onions, pour over with sour cream sauce and place in the oven for 20-30 minutes.
Carp stewed with vegetables
- carp - 1 kg;
- carrots - 150 g;
- onions - 100 g;
- beets - 150 g;
- water - 0.25 l;
- pepper sweet pea- 3 pcs.;
- bay leaf - 2 pcs.;
- vegetable oil - 40 ml;
- salt, sugar, spices - to taste.
Cooking method:
- Clean the carp and cut into fillets. Thin areas in the back area, where there are especially many small bones, cut off with a knife. Cut the fillet into medium-sized pieces.
- Remove the husk from the onion. Rinse it, fill it with water and bring to a boil. Boil for 2-3 minutes, remove from heat. When the broth has cooled, strain it.
- Cut the onion into rings or half rings of small thickness.
- Scrape and cut carrots into circles.
- Peel the beets, cut into 4 parts, cut into thin slices.
- Pour oil into a pan or cauldron, put half of the vegetables in layers on it. It is desirable to put carrots in the first layer, beets in the second, onions in the third.
- Pepper, salt the carp fillet, put it on vegetable pillow. You can add some sugar.
- Lay out the remaining vegetables, alternating them in the same order so that the onion is on top.
- Fill with decoction onion peel- it will give the dish an appetizing shade.
- Put on medium heat. When the liquid boils, reduce the intensity of the flame. Add peppercorns, laurel leaves. Simmer over low heat covered for 2 hours, adding water if necessary.
The dish can be prepared according to this recipe in a slow cooker. In this case, you need to take one and a half to two times more water. Use the program "Extinguishing". This will allow the hostess to go about her business while the carp and vegetables are stewed for dinner. The dish is light, suitable for those who want to lose weight. Garnish is not required for it.
Carp stewed with vegetables and tomato paste
- carp - 1 kg;
- onions - 150 g;
- tomato - 150 g;
- carrots - 150 g;
- sweet pepper - 0.25 kg;
- fresh parsley - 100 g;
- tomato paste - 40 ml;
- pepper paste - 20 ml;
- salt, spices - to taste;
- garlic - 4 cloves;
- vegetable oil - as needed.
Cooking method:
- Cut the carp into steaks, sprinkle them with salt and spices, leave for 20 minutes.
- Finely chop the parsley.
- Pepper free from seeds, cut into quarters of rings.
- Cut the onion into thin half rings.
- Peel the carrots, coarsely grate or cut into small sticks.
- Cut garlic cloves in half.
- Heat the oil in a frying pan, fry the garlic cloves in it for 5 minutes.
- Remove the garlic, put the pieces of fish in the boiling oil. Brown them on all sides.
- Heat a new batch of oil in a separate frying pan. Put onions and carrots in it. Fry until golden brown.
- Pour boiling water over the tomato, peel, cut into cubes.
- Add peppers and tomatoes to vegetables, simmer vegetables for 5 minutes.
- mix tomato paste with pepper, dilute with an equal amount of water.
- Add to vegetables, bring to a boil.
- Transfer the carp pieces to the vegetables. Cover the pan with a lid. Simmer over low heat for 10-15 minutes. 5 minutes before readiness, add parsley, bay leaf, pepper. Lightly salt if necessary.
Carp stewed with vegetables tomato sauce can be served with or without a side dish. It will also be delicious as a cold appetizer.
Carp stewed with mushrooms
- carp - 1 kg;
- onions - 0.2 kg;
- pickled mushrooms - 0.2 kg;
- dry white wine - 0.3 l;
- vegetable oil - 80 ml;
- chopped almonds - 50 g;
- salt, spices - to taste;
- vegetable oil - as needed;
- flour - as needed.
Cooking method:
- Peeled carp carp, if necessary, removing the head and tail, rub with salt and pepper.
- Drain the marinade from the mushrooms.
- Cut the onion into rings or half rings.
- Bread the carp in flour, fry on both sides, giving 5 minutes each.
- In a clean pan, fry the onion until golden brown, put the fish on it.
- Place mushrooms on top.
- Fill with wine.
- Put on a slow fire and simmer for 20-25 minutes. A few minutes before cooking, sprinkle with chopped almonds.
The dish prepared according to this recipe is recommended to be served with potato pancakes.
Braised carp turns out tender and fragrant. Many recipes for preparing this dish allow you to find the option that best meets the preferences of the hostess.
onwomen.ru
Braised carp - a delicious recipe with step by step photos
1
Chop the onion, cut the carrot into thin strips
2
Transfer vegetables to a saucepan
3
Grate the tomato, add to the vegetables. Add vegetable oil and simmer for 7-10 minutes
4
Clean the carp, gut, cut into portioned pieces
5
Season the sauce, add finely chopped garlic. Set aside half of the sauce in a bowl.
6
Dilute sour cream with a little water
7
Add half of the sour cream to the sauce
8
Put the fish
9
Spread the second half of the sauce over the fish
10
Pour over sour cream, add a little water and simmer for 12-15 minutes
The recipe "Stewed carp" is ready, bon appetit 😉
Questions, suggestions and wishes - write in the comments, I will be happy to answer everyone.
tvoirecepty.ru
Stewed carp with vegetables in tomato / Carp dishes / TVCook: step by step recipes with photos
Cooking stewed carp with vegetables in tomato:
Step 1: fry the fish.
Clean the fish, gut and rinse. We don't need a tail and a head. Cut the remaining carp into large pieces, dry with paper towels and rub with pepper and salt, with the addition of a small amount vegetable oil.
And fry on a hot grill pan or on regular frying pan before golden brown from all sides. If you are frying in a regular frying pan, then add a little vegetable oil to it.
Set the fried carp pieces aside for now.
Step 2: Stew vegetables.
If you have been cooking on a grill pan, use a regular skillet for the next step. Heat a little vegetable oil in it (or, if you fried carp in a regular pan, use the remaining oil) and fry two finely chopped garlic cloves, chopped onion and bell pepper strips. 
Add a little water, literally a couple of tablespoons and simmer everything over high heat for a couple of minutes. 
When the garlic, onion and pepper have softened, add the diced tomato to them. Stir vegetables together. Continue simmering for a few more minutes. 
Now add tomato paste (and pepper paste, if using), ground black pepper and salt, pour in about a glass of hot boiled water. 
Simmer everything together, stirring, for a few minutes ( 3-4 minutes), Bye vegetable sauce almost thickens up.
Step 3: stew carp with vegetables in a tomato.
Now return the fish pieces to the pan, season with the remaining two cloves of garlic (grated or finely chopped) and simmer everything together for 2 minutes.
Turn off the heat, add finely chopped parsley, cover the pan with a lid and simmer the fish and vegetables in the tomato 10 minutes until fully prepared.
Step 4: serve stewed carp with vegetables in tomato.
Stewed carp with vegetables in a tomato is good both hot and even cold. It is served hot as a main course with your favorite side dish, and it is served cold as an appetizer, which is an amateur, of course, but, as practice shows, there are a lot of such lovers.
Bon appetit!
- By the way, in addition to carp, you can cook other large river fish according to this recipe, it will turn out no worse.
www.tvcook.ru
Carp stew with vegetables: a recipe in a pan and in a slow cooker
Braised carp in a pan with vegetables
Carp are large and oily fish. It is perfect for stewing or steaming. If the carcass is not very large, then it can be cooked whole, and it is better to cut large specimens into portions. From river fish it is difficult to remove the bones entirely, but with prolonged stewing they become quite soft.
Ingredients:
- one medium-sized carp, weighing about a kilogram;
- 4 white onions;
- 1 large carrot;
- young potatoes - 0.5 kg;
- refined vegetable oil;
- salt and freshly ground white pepper.
Cooking:
- clean the carcass from scales and carefully gut, then wash, dry and cut into portions, rub them with salt;
- wash and clean vegetables thoroughly;
- cut the carrots and potatoes into thin circles, chop the onion;
- pour oil on the bottom of a thick-bottomed saucepan or deep stewpan and lay vegetables in layers - half an onion, carrots, potatoes, salt each layer;
- spread the pieces of carp evenly on top and pepper it;
- the last layer will be the second half of the onion;
- simmer with low heat for about 1.5 hours, if the juice from the vegetables is not enough, add boiled water.
This dish is good for a light meal. diet dinner. You can also add other vegetables if you like, the taste will only benefit from this.
Juicy stewed carp with vegetables in a slow cooker
A slow cooker can be useful in the preparation of almost any dish, but it is best to stew in it. Thanks to uniform heating, low temperature and a tight lid, all vitamins are preserved and the food remains juicy.
Ingredients:
- 2 medium-sized carp weighing about 0.5 kg each;
- 1 large carrot;
- white part of leek - 1 pc.;
- lemon or 2 limes;
- salt;
- vegetable oil;
- fresh dill.
Cooking:
- pour oil into the bottom of the multicooker bowl;
- peel the carrots and leek and cut into slices, put in a bowl, salt;
- gut the fish, clean from scales, wash thoroughly and rub with salt;
- peel the lemon and cut into thin circles, lime can not be peeled;
- make transverse cuts on the carcass and insert pieces of citrus fruits into them, stuff the abdomen with them;
- put the carp on a vegetable pillow, close the lid and turn on the "stew" mode for at least an hour or 1 hour 15 minutes.
Serve the finished dish with boiled rice or young potatoes. If you have time and desire, then you can fry the vegetable pillow a little and add sweet paprika.
Stewing allows you to cook the dish as useful as possible, and at the same time save dietary properties products. Stewed carp turns out to be very tender, small bones practically dissolve, and vegetables add flavors.
Next Post: Salmon Cake Recipe
www.wday.ru
carp stewed with vegetables | MasterCook
You can stew any fish with vegetables, but it turns out tastier oily fish. According to this principle, how we will cook carp, they cook stuffed fish in Hebrew. But it takes a long time to mess around with stuffed, just make stew faster, but keep in mind that it takes a lot of 2-3 hours to stew. But when the fish is stewing, you don’t need to look after it, because it should languish on the smallest fire, and at this time you can do other work, or just relax. Like this!
And now let's get started. If the fish is small, you can simply cut it into pieces, naturally pre-processing (we clean, remove the insides). I took a piece big carp, approximately 1,800 kg., and cut it into fillets, and then cut into small pieces.
We prepare vegetables - we clean carrots, beets, onions. We don’t throw away the husks from onions, but wash them well. We cut all the vegetables into rings, the thickness is arbitrary. We take thick-walled pan or a cauldron and put the vegetables in balls first on the bottom,
then spread the fish, and on top again a layer of vegetables and onion husks.
The husk will give a beautiful golden color to our fish, but in general there is a lot of beneficial trace elements plus iodine. Our fish is obtained on a vegetable pillow, and covered with a vegetable blanket on top. Now fill our fish with vegetables with cold water so that the water slightly covers the top layer of vegetables. Add spices, allspice, bay leaf, ground hot pepper and vegetable oil.
Salt and sugar, at the same time it is necessary to add lightly at first, and only at the end of cooking bring to taste. If you salt right away, some of the water will boil off and your fish may be over-salted.
It remains only a little - bring to a boil over high heat, then make a fire so that the fish thaws (barely noticeable boiling), you can lightly cover with a lid. It seems that everything, now you can be free or free for at least 2-3 hours. If the fish is bony, then all 4 hours is for the bones to be soft.
Ready-made fish can be served both separately and with various side dishes, even with the vegetables with which it was stewed. And you can eat both warm and cold. Why warm? They say that hot fish eating is harmful, I honestly don’t know why, but nutritionists advise so.
©MasterKok
Carp fish - 1800
Carrots - 2 large
Cylinder beets - 1 large
Onion - 2 medium onions
Bay leaf - 4 pcs
Allspice peas - 5-6 pcs
Sugar - 4 tablespoons
Vegetable oil - 4 tablespoons
Salt and pepper to taste
masterkok.com
Mirror carp stewed in tomato sauce
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Recipe Stewed carp with vegetables
A wonderful recipe for a delicious carp stew with lots of vegetables and spices.
Home-cooked carp is the perfect dish for a festive family dinner.
The combination of ingredients and the method of preparation makes the taste of the dish unique!
Hooray!
You have all the ingredients, let's start cooking!
Ingredients
0/17 ingredients
Carp - 1.5 kg
Oregano - 1 tsp
Marjoram - 1 tsp
Bay leaf - 2 pcs.
Onion - 3 pcs.
Celery - 100 g
Carrots - 150 g
Leek - 1 pc.
Parsley root - 1 pc.
White wine - 300 ml
Raisins - 50 g
Vegetable oil
Almond flakes - 50 g
Lemon - 1 pc.
peppercorns
Starch - 1 tbsp. l.
5 / 5
1
1h 30min 1h 30min
88,71
good job!
Enjoy your meal, hope you had fun with us!
Steps
Steps done: 0/0
Gut the fish, cut off the fins. Remove head and gills, but do not discard. Mill the carp into 2 clean fillets, pull out all the bones, the backbone also does not need to be thrown away, it will still come in handy.
Cut the carp fillet into medium pieces, add salt, spices, sprinkle with lemon and mix with one chopped onion. Cover meat with cling film and refrigerate for at least 1 hour.
Now you need to prepare the fish broth, for this you need to clean all the vegetables, cut them enough large pieces, toss into a saucepan. To the vegetables, also put the backbone and the head of the fish. Boil the broth for 1 hour, then strain it through cheesecloth or a sieve.
In strained broth, cook pickled pieces of carp over medium heat until tender.
In a frying pan with vegetable oil, fry the remaining onion, diced. Then add white wine and boil it to release the alcohol. Then add 300 ml of broth in which the fish is cooked. In a small amount cold water dilute the required amount of starch and add it to the pan, while the contents of the pan must be constantly stirred.
Add raisins and almond flakes, simmer ingredients for 5 minutes.
Put the fish in the pan, add lemon juice, salt, pepper, spices. Cook for another 3-4 minutes and the dish will be ready to eat.
Step 1: fry the fish.
Clean the fish, gut and rinse. We don't need a tail and a head. Cut the remaining carp into large pieces, dry with paper towels and rub with pepper and salt, with the addition of a small amount of vegetable oil.And fry in a hot grill pan or in a regular pan until golden brown on all sides. If you are frying in a regular frying pan, then add a little vegetable oil to it.
Set the fried carp pieces aside for now.
Step 2: Stew vegetables.
If you have been cooking on a grill pan, use a regular skillet for the next step. Heat a little vegetable oil in it (or, if you fried carp in a regular pan, use the remaining oil) and fry two finely chopped garlic cloves, chopped onion and bell pepper strips.
Add a little water, literally a couple of tablespoons and simmer everything over high heat for a couple of minutes.
When the garlic, onion and pepper have softened, add the diced tomato to them. Stir vegetables together. Continue simmering for a few more minutes.
Now add tomato paste (and pepper paste, if using), ground black pepper and salt, pour in about a glass of hot boiled water.
Simmer everything together, stirring, for a few minutes ( 3-4 minutes) until the vegetable sauce thickens slightly.
Step 3: stew carp with vegetables in a tomato.
Now return the fish pieces to the pan, season with the remaining two cloves of garlic (grated or finely chopped) and simmer everything together for 2 minutes.
Turn off the heat, add finely chopped parsley, cover the pan with a lid and simmer the fish and vegetables in the tomato 10 minutes until fully prepared.
Step 4: serve stewed carp with vegetables in tomato.
Stewed carp with vegetables in a tomato is good both hot and even cold. It is served hot as a main course with your favorite side dish, and it is served cold as an appetizer, which is an amateur, of course, but, as practice shows, there are a lot of such lovers.
Bon appetit!
By the way, in addition to carp, you can cook other large river fish according to this recipe, it will turn out no worse.
Not everyone likes river fish because of the abundance of bones in it. But there is an option to almost completely get rid of the bones in the fish. It is known that if you stew river fish for a long time, the bones will become so soft that you can safely eat the fish. But at the same time, large bones should still be feared. Today we will stew kapa with onions in a special decoction of roots and spices. As a result, you will get an amazing river fish.
For this dish, it is better to take not too large fish. It should weigh no more than a kilogram. You can take a frying pan for cooking, or a small cauldron in which the fish will fry even better, since the walls of the cauldron are thick and retain heat longer.
The specialty of this dish is its presentation. Surely you did not know that I was ready stewed fish, especially river, in ancient times served with chopped eggs. This is not surprising since fish and chicken eggs- the most common dishes from time immemorial.
We do not recommend adding to the dish additional ingredients that do not match the composition of the dish. We have selected the products very precisely so that you can prepare your cooking masterpiece quickly and easily, and brought pleasure to all members of their family.
Pour 1 liter of water into a deep frying pan. As soon as the water begins to boil, add the onion and roots cut into half rings. Salt and pepper the decoction. Add vinegar to the prepared broth. Come up until the broth boils for 15 minutes and begins to emit a pleasant spicy aroma of spices.
Wash the carp thoroughly so that there are no river residues left on it - algae, mud. Gut the fish. Remove gills. You can also cut off the head of a carp. From it in the future it will be possible to weld delicious fish soup. All carp scales must be removed.
Dip the whole prepared carp into the broth and cook it whole over low heat for about 30 minutes. closed lid. The water should completely cover the carp.
Put the finished fish on an oval dish, sprinkle with chopped eggs, pour with melted butter.
Enjoy your meal!
Nutritionists constantly talk about the benefits of fish. It is advisable to include it in the diet at least once a week, and preferably more often. We offer you a recipe for stewed carp with vegetables. This dish is simple, it can be made in a pan, slow cooker or steamed. With this method of heat treatment, all the benefits and appetizing appearance of the products will be preserved.
Carp stewed with vegetables according to this recipe will surprise you with a memorable taste.
Ingredients
Carp 1 piece(s) Onion 4 pieces) Carrot 1 piece(s) Potato 500 grams
- Servings: 4
- Time for preparing: 90 minutes
Braised carp in a pan with vegetables
Carp are large and oily fish. It is perfect for stewing or steaming. If the carcass is not very large, then it can be cooked whole, and it is better to cut large specimens into portions. It is difficult to remove the bones entirely from river fish, but with prolonged stewing they become quite soft.
Ingredients:
- one medium-sized carp, weighing about a kilogram;
- 4 white onions;
- 1 large carrot;
- young potatoes - 0.5 kg;
- refined vegetable oil;
- salt and freshly ground white pepper.
Cooking:
- clean the carcass from scales and carefully gut, then wash, dry and cut into portions, rub them with salt;
- wash and clean vegetables thoroughly;
- cut the carrots and potatoes into thin circles, chop the onion;
- pour oil on the bottom of a thick-bottomed saucepan or deep stewpan and lay vegetables in layers - half an onion, carrots, potatoes, salt each layer;
- spread the pieces of carp evenly on top and pepper it;
- the last layer will be the second half of the onion;
- simmer with low heat for about 1.5 hours, if the juice from the vegetables is not enough, add boiled water.
This dish is good for a light diet dinner. You can also add other vegetables if you like, the taste will only benefit from this.
Juicy stewed carp with vegetables in a slow cooker
A slow cooker can be useful in the preparation of almost any dish, but it is best to stew in it. Thanks to uniform heating, low temperature and a tight lid, all vitamins are preserved and the food remains juicy.
Ingredients:
- 2 medium-sized carp weighing about 0.5 kg each;
- 1 large carrot;
- white part of leek - 1 pc.;
- lemon or 2 limes;
- salt;
- vegetable oil;
- fresh dill.
Cooking:
- pour oil into the bottom of the multicooker bowl;
- peel the carrots and leek and cut into slices, put in a bowl, salt;
- gut the fish, clean from scales, wash thoroughly and rub with salt;
- peel the lemon and cut into thin circles, lime can not be peeled;
- make transverse cuts on the carcass and insert pieces of citrus fruits into them, stuff the abdomen with them;
- put the carp on a vegetable pillow, close the lid and turn on the "stew" mode for at least an hour or 1 hour 15 minutes.
Serve the finished dish with boiled rice or young potatoes. If you have time and desire, then you can fry the vegetable pillow a little and add sweet paprika.
