A fish

Braised carp with vegetables in tomato

Ingredients for cooking stewed carp with vegetables in tomato

  1. Carp 1 piece (large)
  2. Onion 1 piece (large)
  3. Bulgarian pepper 1 piece (large)
  4. Tomato 1 piece (large)
  5. 4 cloves of garlic
  6. Tomato paste 2 tablespoons
  7. Pepper paste 1 tablespoon (optional)
  8. Vegetable oil 2-3 tablespoons
  9. Salt to taste
  10. Black pepper to taste
  11. Fresh parsley to taste
  • Main ingredients: Carp, Onion, Pepper, Tomato, Garlic, Greens
  • Serving 4 servings


Frying pan, grill pan, kitchen knife, cutting board, spatula, tablespoon.

Cooking stewed carp with vegetables in tomato:

Step 1: fry the fish.

Clean, gut and rinse the fish. We don’t need a tail and a head. Cut the remaining carp into large pieces, dry with paper towels and rub with pepper and salt, with the addition of a small amount of vegetable oil.
And fry in a hot grill pan or in an ordinary frying pan until golden brown on all sides. If you fry in an ordinary pan, then add a little vegetable oil to it.
Slices of fried carp until set aside.

Step 2: stew the vegetables.

If you cooked in a grill pan, then for the next step, take an ordinary pan. Heat dumb vegetable oil in it (or, if you fried carp in a regular pan, use the remaining oil) and fry two finely chopped cloves of garlic, chopped onion and feathers of bell pepper.

Add a little water, literally a couple of tablespoons and simmer everything over high heat for a couple of minutes.

When the garlic, onion and pepper become softer, add the chopped tomato to them. Mix vegetables among themselves. Continue to simmer a few more minutes.

Now add the tomato paste (and pepper paste, if used), ground black pepper and salt, pour in about a glass of hot boiled water.

Simmer all together, stirring a few minutes (3-4 minutes) until the vegetable sauce almost thickens.

Step 3: stew carp with vegetables in tomato.

Now return the pieces of fish to the pan, season with the remaining two cloves of garlic (grated or finely chopped) and simmer everything together for 2 minutes.
Turn off the heat, add the finely chopped parsley, cover the pan with a lid and simmer the fish and vegetables in the tomato 10 minutes until ready.

Step 4: serve the stewed carp with vegetables in tomato.

Braised carp with vegetables in tomato is good and hot, and even cold. It is served hot as a main course with your favorite side dish, and cold it goes as a snack, which is an amateur, of course, but there are a lot of such lovers, as practice shows.
Enjoy your meal!

Recipe Tips:

- By the way, in addition to carp, you can cook another large river fish according to this recipe, it will turn out no worse.