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Entree, Seafood

Wine-Stewed Carp

Stewing in wine is another old tradition that has been relegated to the Haute-ist of Cuisine. Before the twentieth century, wine was served at every meal, and was likely often used in peasant recipes as well. This recipe is a fourteenth century European dish.


Serves: 1-3



  • 1-3 Carp fillets (or other whitefish, one per person)
  • 1-3 large leaves of lettuce (one per fillet)
  • 1 pint red wine (about 2/3rds a bottle)
  • ½ tsp salt
  • 1 tsp Clove
  • 1 tsp nutmeg
  • ½ tsp ginger
  • 2 Tbsp butter or margarine [olive oil?]
  • 1 large orange, sliced



  1. Place fillets in a stew pan with salt and a little (about ½ c.) of the wine.
  2. Add spices and butter and cook over low heat until the fish is cooked.
  3. Add the rest of the wine and a few slices of orange and gradually increase heat. When wine begins to boil, remove from heat.
  4. Place fish on lettuce, and a few orange slices on top. Drizzle a little of the sauce over top.


  • Do yourself a favor and buy the cheap wine. As you will be cooking and spicing it, most of the subtleties of the wine will be destroyed anyway.


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