Czech name: Kapr na modro

Written by Sona Cernovska

It is delicious food and you can surprise your family or visitors with it. This way of fish preparation used to be considered the most valuable at the beginning of the last century. The Czechs use carp for preparing the dish, as it is a traditional fish. Its farming, as well as the recipe, has a long tradition in the country. It goes back several centuries. However, you can use any fish, such as cod, flounder, grouper, perch, catfish or tilapia.


1 cleaned fish with skin (approximately 3 1/2 lb)
2/3 gal water
1/2 cup white wine
2 carrots
2 onions
1 small leek
1 small celery root
1 celery stick and parsley
1 bay leaf
10 whole black peppercorns
salt to taste
lemon juice to taste


Bring the water to a boil in a large pot and add the cleaned and finely chopped carrots; the peeled and sliced onions; the roughly chopped leek, celery root, celery stick and washed parsley; and the bay leaf. Add the salt, whole black peppercorns, and wine. Cook over a gentle heat for 20 minutes.
Wash the fish, be careful not to damage its skin otherwise it will not change to the blue color. Salt the inside of the fish and drizzle it with lemon juice if desired. Put it into the vegetable broth with care and simmer it lightly for 15-20 min. Do not allow it to boil. Serve the soft fish garnished with buttered boiled potatoes on a warmed dish. You can top it with mayonnaise seasoned with horseradish.

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