Belgian Carp Stew
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 ⓘ
Instructions
- Place fish bones and heads in a 2 1/2-quart souffle dish with a tight-fitting lid and pour beer over top.
- Cover with lid and cook in a 650- to 700-watt oven at 100 percent power for 15 minutes.
- Remove lid and cook for 5 minutes longer.
- Remove from oven and uncover.
- Strain broth through a fine sieve.
- Discard solids and reserve broth, there should be about 1 3/4 cups; add water if needed to make 1 3/4 cups.
- In same souffle dish, place 1 tablespoon butter and cook, uncovered, at 100 percent power for 1 minute.
- Remove from oven and stir in mushrooms, shallots, celery, and parsley.
- Cover with lid and cook at 100 percent power for 3 minutes.
- Remove from oven and uncover.
- Stir in fish and add reserved broth.
- Cover with lid and cook at 100 percent power for 5 minutes.
- Remove from oven and uncover.
- With a slotted spoon remove all solids to a bowl and reserve the cooking liquid in the dish.
- In a medium-size bowl whisk together cream and egg yolks.
- Gradually whisk in about 1 cup of cooking liquid.
- Whisk mixture back into souffle dish.
- Cover with lid and cook at 100 percent power for 5 minutes, stirring once during cooking.
- Remove from oven and uncover.
- Whisk in remaining butter until melted and season with salt and pepper.
- Return fish and vegetables to souffle dish and serve.
Nutrition & Diet Analysis (per serving)
702
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).