Carp stewed with vegetables
Description
The recipe won't take much time. A wonderful lunch or dinner is stewed carp. To eliminate the river smell, add various vegetables when cooking the fish: tomatoes, cabbage, bell pepper, onion, and garlic. You can enhance it with soy sauce or tomato paste to create a delicious sauce. Don't forget about spices—they will fill the dish with a rich aroma. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the fish and cut open the belly. Remove the innards and the black membrane inside the belly. Rinse thoroughly with water inside and out.
- 2
Step 2
Cut off the head, tail, and fins. Cut the fish into portion-sized pieces of any size. You can fillet the carp if you prefer not to have bones in the dish.
- 3
Step 3
Heat a high-sided skillet and pour in vegetable oil. Add the carp pieces and fry over medium heat for about 7-8 minutes on each side, until a golden crust forms.
- 4
Step 4
While the carp is frying, rinse the tomatoes in water, remove the green cores, and cut them into large slices.
- 5
Step 5
Rinse the broccoli, cut off the stems, and separate the florets.
- 6
Step 6
By this time, the fish will already be ready — it will have a golden crust and an incredibly appetizing aroma will fill the kitchen.
- 7
Step 7
Add the chopped tomatoes and broccoli to the container, season with salt and pepper. Cover the container with a lid and simmer over medium heat for about 15–20 minutes. During this time, the vegetables will release their juice, and the fish pieces will braise and steam.
- 8
Step 8
If desired, add minced garlic, green onions, sauces, spices, and herbs 2-3 minutes before the end of cooking.
- 9
Step 9
Place the carp stewed with vegetables onto a plate and serve hot. Finely chop the washed green onions and sprinkle them over the dish. Enjoy your meal!