Carp are eaten quite a lot in France and I found this recipe in the late great Keith Floyd's "Floyd on France"
Serves 8
5lb Carp, gutted scaled and cut into chunks
5oz lean bacon, cut small
5 cloves garlic, chopped
1 onion, chopped
1 bouquet garni
salt and pepper to taste
1½ pints red wine
3½ oz butter, softened
1 tbsp flour
Put all but last two into a pan and boil for 20 minutes, reduce heat and make a beurre manie with the last two. Add bit by bit to the stew, stir well to thicken sauce. Cook for another 30 minutes then serve with garlic croutons.
I think the amount of garlic is to cover the muddy taste often associated with freshwater fish although not all fish suffer from that, depends on source I think.
I saw a programme with Rick Stein in Shanghai where he was served a type of carp that was just grilled on an open fire with slices of ginger and herbs
Rob