Carp in Beer & Herb Broth

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Speicherstadt

📍 Where this dish comes from: Hamburg · Speicherstadt
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Carp in Beer & Herb Broth, plated and ready to serve

Carp has been raised in German monastery ponds since the Middle Ages and remains a beloved Christmas Eve tradition in many German families, particularly in Franconia and Saxony. The dark beer broth is the soul of this dish — it adds a complex bitterness and malt sweetness that no other ingredient could replicate, and the long, gentle simmer infuses every bite of carp with deep flavour.

What You’ll Need

Ingredients for Carp in Beer & Herb Broth

Carp in Beer & Herb Broth

A medieval German Christmas tradition reborn — chunks of freshwater carp simmered in dark beer with root vegetables and aromatics until the broth becomes an extraordinary dark amber nectar.
Print Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 800 g carp fillets (or other freshwater fish)
  • 400 ml dark German beer (Dunkel or Schwarzbier)
  • 300 ml fish or chicken stock
  • 1 onion sliced
  • 2 carrots sliced
  • 1 celery stick sliced
  • 3 cloves garlic
  • 4 bay leaves
  • 1 tbsp peppercorns
  • 3 cloves
  • 2 tbsp butter
  • Fresh dill and parsley to finish
  • Salt and black pepper

Instructions

  • Sauté onion, carrot, and celery in butter until softened, 8 min.
  • Add garlic, bay leaves, peppercorns, and cloves. Cook 2 min.
  • Pour in beer and stock. Bring to a boil, then reduce to a gentle simmer.
  • Season carp with salt and pepper. Add to broth. Poach gently 15–20 min.
  • Serve carp in deep bowls with broth and vegetables. Finish with dill and parsley.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 30g | Fat: 14g | Fiber: 1g
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Cooking Carp in Beer & Herb Broth in the kitchen

Health Benefits

  • Freshwater carp provides protein, omega-3 fatty acids, and vitamins B12 and D.
  • Dark beer contributes B vitamins and silicon, studied for their potential role in bone mineral density.
  • Root vegetables in the broth provide beta-carotene and prebiotic fibre.

Pairs Well With

  • Radish & Cucumber Salat with Dill Vinaigrette
  • Brussels Sprouts with Speck & Mustard
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