czech christmas carp soup

• 3 carps or similar fish,
• 2-3 bay leaves
• 5 peppercorns
• 2 whole all spice berries
• 1 medium onion, roughly chopped
• 1 cup dried peas, soaked overnight
• 1/2 celeriac, finely cubed
• 1 medium size root parsley or parsnip, finely cubed
• 1 carrot,  finely cubed
• vegetable oil
• butter
• plain flour
• nutmeg
• a small tin of peas
• leaf parsley, finely chopped

boil the dried peas until soft.

use the heads, skins, tails and fins of the carps to make stock. boil for about 30 minutes in 2l of salted water with the bay leaves, 2 allspice berries, 5 peppercorns and the onion.

heat 3 tbsp of oil in a large heavy based pan and gently fry the celeriac and parsley root until golden, then add the carrot and chopped insides of the carps (roe etc.) and cook for a couple of minutes.

strain the stock through a sieve and add to the vegetables and roe.

make caramel coloured roux from the butter and flour. strain into the soup together with the boiled peas.

add the carp meat in small pieces and boil until done. add the tinned peas and a small amount (grate 3 times) of nutmeg and the green parsley.