How to cook
Clean and wash the carp. Cut off the head and fins. Cut the fish in half lengthwise and remove the middle bone.
Add 4 cups of lightly salted water to the head and fins. Simmer for half an hour, then strain the broth. Cut the onion into slices and fry it in oil. Add the peeled and diced potatoes and the peeled, cleaned of seeds and chopped tomatoes.
Add a little nutmeg, thyme, salt and black pepper to taste. Pour in the fish broth and cook for 30 minutes. Then add the sliced fish and cook until soft. If necessary, top up with more hot water.
Before removing the soup from the heat, sprinkle it with crushed dill and parsley. After a few more minutes add 1 tablespoon of cream. Irish carp soup can be served hot, with fried rusks.