Clean and wash the carp. Cut into bell-shaped sections (including the head) the place in a pot. Add the washed vegetables, allspice, bay leaf and coriander. Pour cold water over the fish and boil until the vegetables and fish are tender. Strain the soup, separate out the “meat” of the carp and season the stock. Toast some croutons. Place the carp and croutons into bowls, garnish with the greens and pour the soup over it.
This meal was prepared by the Oskar Lange School of Economics in Wodzisław Śląski during the 2nd 'Silesian Tastes Festiwal 2007' in Cieszyn. The Team won 2nd place in professional category.