500g white fishfirm, originally carp, but any other fish will do
2onions
1bell pepper
2 tomatoesbig, or 3 medium sized
1carrotbig
100gcelery
1tbsppaprika powderHungarian
100mlwhite winedry, optional
salt
Instructions
Clean the fish or pieces of fish, skin and quarter the tomatoes, cut the peppers and onions into rings. Peel celery and carrot and cut into pieces. Put everything in a pot and cover with water. Cook on a low heat for 30 minutes.
Then drain the broth through a sieve. Do not eat the small fish or fish remains, but discard them. Add a litre of water and the white wine and bring to the boil again. Then season with salt and paprika. The soup should have a nice red colour.
Cut the carp filet into eight thick slices and place them in the fish broth. Let it simmer on very low heat for 30 minutes at a low temperature. Do not stir the broth, just gently move the fish pieces from time to time.
If you like it spicy, you can make this soup even more fiery with cherry peppers or hot peppers.