I want to share with you how I cook soup at home. Cook I ear for a long time and of any fish. I love fish very much. Some say that the ear of carp is not cooked, it is better to fry. I eat and I will eat!!! October is the season of carp fishing. The fish is oily, thick, large. We have a place near the city where it is bred. Here is me fell freshest carp.
First, I will cook the vegetable broth until the vegetables are cooked. Prepare vegetables and spices for the broth. Put a pot of water on the fire. Potatoes, carrots cut into the broth in a large beautiful slices. I don't peel onions. Onion wash well. When the water boils, put in the pot a whole onion, potatoes and carrots, sprigs of whole parsley are not cut along with the stalks. Immediately same putting spices: pepper black peas, sweet peas and Bay leaf. I cook vegetables until tender. It's about 15 minutes. The husk from the onion in the process of cooking will peel off and you remove it from the pan. From her vegetable soup will be Golden. Already flavor, even without fish!
Hereinafter, the turn of fish. In the ear I use everything: head and tail. Fish clean, gut, take out the gills, cut off the fins. Leave a tail with a fin. Cut into pieces. Head cut off with the capture of "meat". Here at this carp two of the most thick piece of the parts I have left to bake. Cut off two more closer to the tail on the ear. In the finished vegetable broth spread the fish and immediately put it with a tomato, also cut coarsely. Cook the fish until tender. The fish is cooked quickly, about 10 minutes. It is necessary that the pieces of fish remained intact and did not fall apart. Now I will pour 1 tbsp olive oil into the ear and remove it from the heat. I'm not forcing you to do it, it's an Amateur. I really like the broth with it on the look and taste. Sometimes I add sunflower. I add oil especially if the ear is cooked from river and not fatty fish.
The fish is cooked and I put it on a plate with a slotted spoon, so that it does not fall apart in the pan, if you do not immediately eat the ear. Remove the same sprigs of parsley, so as not to interfere.
Serve soup for dinner. If desired, pepper the ear with freshly ground black pepper.