An old picture of a group of German soldiers fishing for carp in Poland during the First World War. Click on the photograph to enlarge image.
Carp is a must-have ingredient in any Polish Christmas Eve dinner. Here is one of the recipes our family use at Christmas.
Carp in White Wine
• 1 carp
• 2 onions
• 100 g flour
• A small bunch of fresh parsley
• 3 bay leaves
• 1 litre of dry white wine
• 6 tablespoons olive oil
Cut carp into six pieces. Place the carp in a large glass bowl and pour on wine. Cover and refrigerate for 3 hours. Peel and dice onions into small cubes. Wash parsley and chop. Remove the carp from the wine marinade, dry and coat with flour. Keep back the wine for use later. Heat the oil in a frying pan and fry the onions. Add the chopped parsley. Then add the carp and bay leaves to the pan. Fry until the fish is browned. Sprinkle with salt and pepper. Pour over the wine previously reserved and simmer, covered, over a low heat for about 30 minutes. Serve immediately as one of the twelve dishes for Christmas Eve dinner.
Related content on Polish Poland: a simple, fast, Carp recipe.