Belgian Carp Stew

Name: Belgian Carp Stew
Cuisine: Belgian
Ingredients: ¾ 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; ½ pound mushrooms, wiped clean, trimmed and cut across into thin slices; 4 shallots, peeled and cut across into thin slices (½ cup); 2 ribs celery, peeled and cut into fine julienne (¾ cup); 1 tablespoon chopped fresh parsley; 1 ½ pounds carp fillets, cut across into 1-inch wide strips; 1 cup heavy cream; 2 egg yolks; 1 ½ teaspoons kosher salt; Freshly ground black pepper, to taste

By Barbara Kafka

Updated October 10, 2023

Total Time: 59 minutes
Prep Time: 25 minutes
Cook Time: 34 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings (about 6 cups)

¾ 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
½ pound mushrooms, wiped clean, trimmed and cut across into thin slices
4 shallots, peeled and cut across into thin slices (½ cup)
2 ribs celery, peeled and cut into fine julienne (¾ cup)
1 tablespoon chopped fresh parsley
1 ½ pounds carp fillets, cut across into 1-inch wide strips
1 cup heavy cream
2 egg yolks
1 ½ teaspoons kosher salt
Freshly ground black pepper, to taste

Ingredient Substitution Guide

Preparation

Step 1
Place fish bones and heads in a 2 ½-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.
Step 2
Remove from oven and uncover. Strain broth through a fine sieve. Discard solids and reserve broth, there should be about 1 ¾ cups; add water if needed to make 1 ¾ cups.
Step 3
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.
Step 4
Remove from oven and uncover. Stir in fish and add reserved broth. Cover with lid and cook at 100 percent power for 5 minutes.
Step 5
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.
Step 6
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.