Poland · Fish and Seafood Dishes · High protein

Carp with Vegetables

Name: Carp with Vegetables
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1000 g fresh carp steaks; 3 tbsp flour; 3 piece medium potatoes; 2 piece large carrots; 2 piece large onions; 3 piece garlic cloves; 2 tbsp tomato paste; 1 tsp sweet paprika; 500 ml vegetable broth; 2 piece bay leaves; 4 tbsp vegetable oil; 1 fresh dill

A hearty Central European dish where carp is first seared to a golden crust, then slowly braised with potatoes, carrots and tomato sauce until the fish absorbs all the rich aromas of the vegetables.

90 min 300 kcal 4 serves Advanced💪High protein🇵🇱Poland★★★★★4.8· 5 reviews

Ingredients

ServingsMetric

1000 gfresh carp steaks
3 tbspflour
3 piecemedium potatoes
2 piecelarge carrots
2 piecelarge onions
3 piecegarlic cloves
2 tbsptomato paste
1 tspsweet paprika
500 mlvegetable broth
2 piecebay leaves
4 tbspvegetable oil
1 fresh dill

Note from Sergei

Sergei Martynov

“Carp holds a deeply symbolic place in Polish cooking — it's the centerpiece of Wigilia, the traditional Christmas Eve dinner. Every Polish family has their own way of preparing it, but baking it with a bed of vegetables is one of the most forgiving and delicious methods. The vegetables — onions, carrots, celery root, and potatoes — release their moisture and create a natural sauce that keeps the carp perfectly moist. I season generously with marjoram, which is the herb that says 'Polish cooking' more than any other. This is comfort food with centuries of tradition behind it.”

Soak the carp fillets in milk for 2-3 hours before cooking — this draws out any muddy or earthy flavor that freshwater fish sometimes carry and gives the flesh a cleaner, sweeter taste.

Method

Rinse the carp steaks and thoroughly pat dry with paper towels. Mix flour with salt and pepper. Dredge each piece in the seasoned flour, shaking off excess.
Heat 2 tbsp oil in a large oven-safe pot over medium heat. Fry the carp 2-3 minutes per side until golden. Do not cook through — just seal the juices. Transfer to a plate.
Add remaining 2 tbsp oil. Cook onion, stirring, 5-7 minutes until soft and golden. Add carrot and cook 5 more minutes. Add garlic and paprika, stir and cook 1 minute until fragrant.
Stir in tomato paste and cook 1-2 minutes to develop its flavor. Add potatoes, bay leaves. Pour in hot broth, season with salt and pepper. Bring to a boil.
Gently place the browned carp pieces on top of the vegetables, partially submerging them in the sauce.
Preheat oven to 180C. Cover and bake 35-45 minutes until potatoes and fish are completely tender. Serve garnished with fresh dill or parsley.

FAQ

Carp can be replaced with common bream, silver carp, or zander. More accessible options include tilapia or pangasius, though the flavor will be milder. Choose a fish weighing 1.5–2 kg for the best texture.

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Comments (1)

Sergei Martynov✍ Author
29d ago
Fresh seafood should smell like the ocean, not like fish. If your fresh carp steaks smells strongly when you buy it for carp with vegetables, it's past its prime. Your nose is the most reliable freshness test.