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Carp stuffed with fried small fish

Carp stuffed with fried small fish

Main dishes

A traditional Bulgarian festive dish: a large carp, salted for two hours, filled with small fried fish and paprika- and thyme-seasoned onions, then baked …

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Recipe from Ted Masters, Spiritia, adapted by Recette de cuisine · · updated on

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Preparing Šaran, a traditional Bulgarian cake filled with fish and vegetables.

Ingredients and directions

  • Prep time1 hr
  • Cook time45 min
  • Resting2 hr
  • Total3 hr 45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$2.41 $0.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

8 people
  • $0.51
  • $0.40
  • $0.34
  • $0.28
  • $0.15
  • $0.73

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Remove the scales, gut, and clean the carp. Season it and let it rest in the refrigerator for 2 hours.
  2. Rinse and gut the small fish, then wash them. Season them with salt and pepper, cut them into 1 cm pieces, and coat them in flour. Fry them in oil until they are crispy.
  3. In the meantime, sauté the chopped onions with the paprika and thyme, then mix them with the small fish. Optionally, add cream and a glass of white wine.
  4. Fill the carp with this mixture and place it in a greased dish with the bay leaf. ≈ 10 min
  5. Pour the a glass of water and a glass of white wine, rub the carp with oil, and then sprinkle it with paprika. ≈ 4 min
  6. Bake in a preheated oven at approximately 180 °C for about 45 minutes, basting occasionally.

The bill

Carp stuffed with fried small fish

  • 2 to 3 onions$0.51
  • salt, black pepper, paprika, thyme, bay leaf$0.40
  • oil for deep frying$0.34
  • flour for coating$0.28
  • 2 to 3 tablespoons of heavy cream (optional)$0.15
  • 1 glass of white wine, plus 1 for cooking$0.73

Total$2.41

that's $0.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 carp, weighing between 2 and 3 kg
  • 500 g of small fish, such as sardines or anchovies
  • 2 to 3 onions
  • salt, black pepper, paprika, thyme, bay leaf
  • oil for deep frying
  • flour for coating
  • 2 to 3 tablespoons of heavy cream (optional)
  • 1 glass of white wine, plus 1 for cooking
  • 1 glass of water

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