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–+ servings

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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