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A period dish

Carp Stewed in Wine

Freshwater carp simmered in wine with herbs and served in its cooking broth.

Serves 4

Carp was farmed in the ponds of monasteries and country estates and was one of the most prized freshwater fish of the period. Stewing it in wine with herbs was a way to soften its muddy flavor.

Ingredients

Produce

  • 1 onion
  • 1 bunch parsley

Meat & Poultry

  • 3 lb carp

Dairy & Eggs

  • 2 tbsp butter

Pantry / Durable

  • 1 cup broth

Spices & Seasoning

  • salt
  • black pepper

Other

  • 1 cup white wine

Method

  1. Clean and scale the carp and cut it into thick pieces.

  2. Soften sliced onion and parsley in butter in a wide pan.

  3. Add the fish, white wine, and enough broth to cover, and season with salt and pepper.

  4. Simmer gently until the fish is just cooked, taking care not to break it apart.

  5. Lift out the fish, reduce the broth, and pour it over. Serve with bread.

Served at

The printer's house · Basel, Switzerland