stewed asian carp
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.
prep time
cook time
1 Hr 15 Min
method
Stove Top
yield
2 or More Servings
Ingredients
- 1 - carp
- - salt
- - stock
- 2 medium onions
- 6 cloves garlic
- 12 - peppercorns
- 1 - blade of mace
- 1/4 pint port wine
- - juice of 1/2 lemon
- - salt to taste
- - cayenne pepper (to taste)
- 1 bunch savory herbs
How To Make stewed asian carp
-
Step 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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Step 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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