Belgian Carp Stew Recipe

Name: Belgian Carp Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound carp bones and heads, washed and cut into 2-inch pieces; 2 bottles Belgian beer; 5 tablespoons cold unsalted butter, cut into small pieces; 1/2 pound mushrooms, wiped clean, trimmed and cut across into thin slices; 4 shallots, peeled and cut across into thin slices (1/2 cup); 2 ribs celery, peeled and cut into fine julienne (3/4 cup); 1 tablespoon chopped fresh parsley; 1 1/2 pounds carp fillets, cut across into 1-inch wide strips; 1 cup heavy cream; 2 egg yolks; 1 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste

Servings: persons

3/4 pound carp bones and heads, washed and cut into 2-inch pieces
2 bottles Belgian beer
5 tablespoons cold unsalted butter, cut into small pieces
1/2 pound mushrooms, wiped clean, trimmed and cut across into thin slices
4 shallots, peeled and cut across into thin slices (1/2 cup)
2 ribs celery, peeled and cut into fine julienne (3/4 cup)
1 tablespoon chopped fresh parsley
1 1/2 pounds carp fillets, cut across into 1-inch wide strips
1 cup heavy cream
2 egg yolks
1 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste

1
Place fish bones and heads in a 2 1/2-quart souffle dish with a tight-fitting lid and pour beer over top.
2
Cover with lid and cook in a 650- to 700-watt oven at 100 percent power for 15 minutes.
3
Remove lid and cook for 5 minutes longer.
4
Remove from oven and uncover.
5
Strain broth through a fine sieve.
6
Discard solids and reserve broth, there should be about 1 3/4 cups; add water if needed to make 1 3/4 cups.
7
In same souffle dish, place 1 tablespoon butter and cook, uncovered, at 100 percent power for 1 minute.
8
Remove from oven and stir in mushrooms, shallots, celery, and parsley.
9
Cover with lid and cook at 100 percent power for 3 minutes.
10
Remove from oven and uncover.
11
Stir in fish and add reserved broth.
12
Cover with lid and cook at 100 percent power for 5 minutes.
13
Remove from oven and uncover.
14
With a slotted spoon remove all solids to a bowl and reserve the cooking liquid in the dish.
15
In a medium-size bowl whisk together cream and egg yolks.
16
Gradually whisk in about 1 cup of cooking liquid.
17
Whisk mixture back into souffle dish.
18
Cover with lid and cook at 100 percent power for 5 minutes, stirring once during cooking.
19
Remove from oven and uncover.
20
Whisk in remaining butter until melted and season with salt and pepper.
21
Return fish and vegetables to souffle dish and serve.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound carp bones and heads, washed and cut into 2-inch pieces, 2 bottles Belgian beer, 5 tablespoons cold unsalted butter, cut into small pieces, 1/2 pound mushrooms, wiped clean, trimmed and cut across into thin slices, and more.

Yes, Belgian Carp Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Belgian Carp Stew

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