stewed asian carp

Name: Stewed Asian Carp
Cook time: 1 h 15 min
Yield: 2
Cuisine: American
Ingredients: 1 - carp; - salt; - stock; 2 medium onions; 6 clove(s) garlic; 12 - peppercorns; 1 - blade of mace; 1/4 pint(s) port wine; - juice of 1/2 lemon; - salt to taste; - cayenne pepper (to taste); 1 bunch(es) savory herbs

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review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

1

carp
salt
stock
2 md

onions
6 clove

garlic
12

peppercorns
1

blade of mace
1/4 pt

port wine
juice of 1/2 lemon
salt to taste
cayenne pepper (to taste)
1 bunch

savory herbs

How To Make stewed asian carp

1
Scale 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.

2
Dish 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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