stewed asian carp
(1 rating)
The problem with Asian carp is the name 'carp'. People automatically assume it's the bottom-feeder kind of carp that tastes terrible. Asian carp is not like that, and is actually pretty palatable. If people realized this, the Asian carp problem would have been solved quite easily.
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(1 rating)
yield
2 or More Servings
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For stewed asian carp
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1carp
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salt
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stock
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2 mdonions
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6 clovegarlic
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12peppercorns
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1blade of mace
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1/4 ptport wine
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juice of 1/2 lemon
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salt to taste
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cayenne pepper (to taste)
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1 bunchsavory herbs
How To Make stewed asian carp
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1Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions, and spices, and stew gently for 1 hour, or more, should it be very large.
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2Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; bring to boil, pour it over the fish, and serve.
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