Archive recipe

Carp Stewed in Wine

Name: Carp Stewed in Wine
Yield: 4 servings
Ingredients: 1 carp, about 3 lb; 1 onion; 1 bunch parsley; 2 tbsp butter; 1 cup white wine; 1 cup broth; salt; black pepper

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

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.

The dish

3 of 8 items checked

Carp Stewed in Wine

Serves 4 · 3 of 8 items checked · 5 aisles

Produce

1onionChecked by You
1 bunchparsley

Meat & Poultry

3 lbcarp

Dairy & Eggs

2 tbspbutter

Pantry / Durable

1 cupwhite wineChecked by You
1 cupbroth

Spices & Seasoning

salt
black pepperChecked by You

Cooking Instructions

Clean and scale the carp and cut it into thick pieces.
Soften sliced onion and parsley in butter in a wide pan.
Add the fish, white wine, and enough broth to cover, and season with salt and pepper.
Simmer gently until the fish is just cooked, taking care not to break it apart.
Lift out the fish, reduce the broth, and pour it over. Serve with bread.

Served at

The printer's house · Basel, Switzerland