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Braised carp
1 serving
Fish is cleaned, gutted, washed, cut into two fillets, which are cut into pieces of 200 g and salted. In a low saucepan, the finely chopped onions are lightly toasted and seasoned with salt and red pepper. The carp pieces are then lowered into a pan of onions and tomatoes and green paprika sliced into the pan. All this is poured with broth welded from the head and bones of the carp and put to simmer in the roasting cupboard.
Fish is cleaned, gutted, washed, cut into two fillets, which are cut into pieces of 200 g and salted. In a low saucepan, the finely chopped onions are lightly toasted and seasoned with salt and red pepper. The carp pieces are then lowered into a pan of onions and tomatoes and green paprika sliced into the pan. All this is poured with broth welded from the head and bones of the carp and put to simmer in the roasting cupboard.
onions - 80 g, tomatoes - 50 g, or tomato puree - 20 g, red pepper - 5 g, salt to taste, carp - 200 g, bell green pepper - 30 g, fat - 10 g
