Carp Ragout with Red Bell Peppers

Ingredients

• 1 onion
• 2 Garlic cloves
• 250 g waxy potatoes
• 2 red bell pepper halves
• 2 tbsp butter
• 2 tbsp Curry Powder
• 1 tsp paprika powder
• 100 ml dry white wine
• 250 ml fish stock
• 500 g carp fillet (pre‑cooked, skinless)
• 200 ml whipping cream
• Salt
• ground black pepper

Instructions

1. 1.

   Peel and finely dice the onion, garlic, and potatoes. Wash, halve, clean, and slice the bell peppers into strips.

2. 2.

   Sauté the onion and garlic in hot butter for 1–2 minutes. Sprinkle with curry and paprika powder, then stir in the potatoes. Deglaze with white wine and fish stock, stirring occasionally, and simmer gently for about 10 minutes. Add the pepper strips and continue to simmer for another 10 minutes; add more stock if needed.

3. 3.

   Wash, pat dry, and dice the carp. Combine with cream and add to the ragout. Simmer on low heat for about 10 minutes until heated through. Season with salt and pepper before serving.