Ingredients:

• a carp up to 1 kg
• 100 g roe
• 2 onions
• 2 dl tomato juice
• 2 carrots
• 1 dl white wine
• 2 cloves garlic
• 1 tablespoon of ground cayenne pepper
• 2 tablespoons of vinegar
• 10 black peppercorns
• 1 laurel leaf
• oil, salt

Preparation (about 50 minutes):

Clean and wash the carp and cook it with the roe, laurel and black pepper for about half an hour. Cut the onions into ribs, the carrots into slices and the garlic thoroughly chopped, and fry separately (from the fish) on a bit of oil. Once the carrot is half softened, add the cayenne pepper, wine and tomato juice. Let it boil for about 10 minutes, and meanwhile get rid of the fish bones, and put into the stew along with the roe. Add the vinegar and pour some water to sink and cook for another 10 minutes.

Before taking it to the table, you can decorate the carp stew with some chopped parsley.

Related posts:

1. Carp djuvec
2. Roast carp with garlic
3. Arroz (rice) Campanero
4. A Few Great Recipes For Beef
5. Mexican Beef Enchiladas

Posted by E.J. on Tuesday, May 19th, 2009 at 16:38:43

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tags: carp, carrot, cayenne pepper, laurel, onion, roe, tomato, vinegar, white wine