Carp Stew Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and Magnesium: 64.6mg. 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Carp Stew Recipe - easy recipe how to cook carp stew with bacon, onion, tomatoes, salt, and sugar. Delicious, simple, and easy recipe.
- 4 pounds Carp, cut into serving-size pieces
- 1/4 pound bacon
- 1/4 cup onion, chopped
- 1 cup tomatoes
- Salt to taste
- 1/4 tsp sugar
Serves/Makes: 8 - 10
How to cook Easy Carp Stew:
- Fry bacon in a Dutch oven or small kettle until crisp.
- Add carp, onion, tomatoes, salt, and sugar and simmer for 45 minutes.
- Serve with potatoes, roasted, mashed, or fried.
The Easy Carp Stew is a very affordable dish. Delicious, simple, and easy recipe.
This recipe for Easy Carp Stew serves/makes: 8 - 10
Main Ingredient: Carp
Preparation Method: Poached/Simmered
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