Ear of Carp Recipe
I want to share with you how I cook soup at home. I cook fish soup for a long time and from any fish. I really like fish. Some say that the carp ear is not cooked, it is better to fry it. I am eating and I will eat!!! October is the carp fishing season. The fish is fat, thick, large. We have a place near the city where it is bred. Here I got the freshest carp.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. First I will cook the vegetable broth until the vegetables are ready. Prepare the vegetables and spices for the broth. Put a pot of water on the fire. Cut potatoes and carrots into large, beautiful slices in the broth. I don’t peel onions. Wash the onion well. When the water boils, put a whole onion, potatoes and carrots in a saucepan, do not cut the whole parsley sprigs together with the stems. Immediately put the spices: black pepper, sweet peas and bay leaf. I cook the vegetables until they are ready. It will take about 15 minutes. The husk from the onion will be removed during cooking, and you will take it out of the pan. From her vegetable soup will turn golden. Already fragrant, even without fish!
  2. Next comes the turn of the fish. I use everything in my ear: head and tail. Clean the fish, gut it, take out the gills, cut off the fins. Leave the tail with the fin. Cut into pieces. The head is cut off with the capture of “meat”. This carp has two of the thickest pieces of those that I have left for baking. Cut two more closer to the tail on the ear. In the finished vegetable broth, we spread the fish and immediately put it together with a tomato, also coarsely chopped. Cook the fish until tender. The fish is cooked quickly, about 10 minutes. This is necessary so that the pieces of fish remain intact and do not fall apart. Now I will pour 1 tablespoon of olive oil into the ear and remove it from the heat. I’m not forcing you to do this, it’s for an amateur. I really like the broth with it in appearance and taste. Sometimes I add sunflower oil. I add oil, especially if the ear is made from river, not oily fish.
  3. The fish is cooked, and I put it on a plate with a slotted spoon so that it doesn’t fall apart in the pan if you don’t eat the fish soup right away. Remove the parsley sprigs there, so as not mix it.
  4. Serve soup for dinner. If desired, pepper the ear with freshly ground black pepper.
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