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Ingredients
Carp and Vegetable Stew
- Ingredients
- 600 grams Carp (ready to cook, skinless)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 small Savoy cabbage (800 grams)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 4 Tomatoes
- 2 onions
- 2 Tbsps butter
- 100 milliliters dry white wine
- 250 milliliters fish stock
- 3 sprigs thyme
- 1 bay leaf
Rinse the carp fillets, pat dry and cut into 8 pieces. Drizzle with lemon juice and season with salt and pepper.
Rinse the cabbage, quarter lengthwise, remove the hard core and cut the leaves crosswise into thin strips. Rinse and halve the peppers lengthwise, remove seeds and white ribs and cut into fine strips. Rinse, halve and slice the tomatoes. Peel the onion and cut into rings.
Melt the butter in a large saucepan. Add the vegetables and the onion rings and saute, stirring occasionally for 8 minutes. Add the broth, the wine and the stock and bring to a boil.
Reduce to a simmer, place the pieces of fish on the vegetables. Add the thyme and bay and cook over low heat until the fish is just cooked through, 10-15 minutes. Remove the bay leaf. Season with salt and pepper and serve.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |