Poland · Fish and Seafood Dishes

Carp with Vegetables

90 min4 servings300 kcal

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.

Carp with Vegetables

Ingredients

  • fresh carp steaks1000 g
  • flour3 tbsp
  • medium potatoes3 piece
  • large carrots2 piece
  • large onions2 piece
  • garlic cloves3 piece
  • tomato paste2 tbsp
  • sweet paprika1 tsp
  • vegetable broth500 ml
  • bay leaves2 piece
  • vegetable oil4 tbsp
  • fresh dill1

Method

  1. 1Rinse 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.
  2. 2Heat 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.
  3. 3Add 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.
  4. 4Stir 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.
  5. 5Gently place the browned carp pieces on top of the vegetables, partially submerging them in the sauce.
  6. 6Preheat oven to 180C. Cover and bake 35-45 minutes until potatoes and fish are completely tender. Serve garnished with fresh dill or parsley.