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 and trim the fish pieces or fish. Skin and quarter the tomatoes. Cut the peppers and onions into rings. Cut the peeled celery and carrot into pieces. Place everything in a large pot. Cover with water and cook the mixture on low heat for about 30 minutes to produce a fish broth.
Next, drain the broth using a sieve. The small fish and fish remains should be thrown out.
Bring to boil the water with the white wine. Season the soup with salt and paprika. The soup should be rich red colored.
Cut the filet of carp into 8 slices. Place them into the broth and simmer for about 30 minutes on low heat. The broth should not be stirred. Just gently move the pieces of fish around from time to time.
This soup can be made even more spicy by adding cherry peppers or hot bell peppers.