Stuffed Carp and Vegetables

1 large common carp (1-1.5kg)
Cooking foil
Salt to taste

For the stuffing:
1 onion
1 tablespoon rice
4 table spoons grinded walnut
10 raisins
½ teaspoon black pepper
1 teaspoon red pepper
1 pinch cinnamon
3 table spoons vegetable or olive oil
½ teacup white wine or water

The vegetables:
1 onion
1 teacup white wine or water
300 gr. zucchini
300 gr. Carrots
300 gr. Green or red peppers
2 tomatoes

Clean the fish without removing the head. Clean all the blood from inside salt it and live it while preparing the stuffing.
Chop up one of the onions and fry in a pan with the preheated oil for 2-3 minutes. Stir and add the rice, the walnut, the black pepper and the cinnamon. Cook and stir 3 minutes and add half tea cup water or wine. Add the raisins and the red pepper and cook till the water vaporize.
Fill in the carp with the stuffing and stitch it.
Cut the vegetables and the onion into 1cm cubes and put them in a large baking dish and pour with the rest of the whine or water. On top of them place the carp. But be careful as the carp doesn’t have to be in the water. If the water level is higher than the vegetables place the carp on top of few wood sticks or something else that will raise it above the water.
Cover with cooking foil and bake it for 40 to 60 minutes in oven on moderate temperature. When covering up with the foil be careful the foil not to touch the fish.