Vegetable Stew with Carp

Ingredients

• 600 g carp fillet (pre‑cooked, skinless)
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 1 small savoy cabbage (~800 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 2 onions
• 2 tbsp butter
• 100 ml dry white wine
• 250 ml fish stock
• 3 sprigs thyme
• 1 bay leaf

Instructions

1. 1.

   Wash the carp fillets, pat them dry and cut into 8 large pieces. Drizzle with lemon juice and season with salt and pepper.

2. 2.

   Wash and trim the savoy cabbage, quarter it lengthwise, remove the core, and slice the leaves into thin strips. Clean, wash, halve, seed, and slice the bell peppers into thin strips. Wash the tomatoes, halve them, and cut the halves crosswise into slices. Peel the onion and cut into rings.

3. 3.

   Heat the butter in a wide pot. Add the vegetables and onion rings, stirring, and steam for about 8 minutes until almost cooked. Pour in the broth, wine, and fish stock.

4. 4.

   Place the carp pieces on top of the vegetables. Add thyme and bay leaf, then simmer gently for 10–15 minutes. Season with salt and pepper to taste and serve.