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East European Fish Soup
1 lg Or 2 medium carp, sliced (about 1 kg/2 lb)
Extra fish heads and bones
1 tb Salt
1 lg Onion
3 tb Paprika
1 Green pepper, sliced
1 Tomato, sliced
Hot pepper to taste
Salt fish slices and roe if there is any and set aside in
refrigerator. Wash heads and bones. Put in a pot with onion and cover
with cold water. Bring to boil and cook until bones are reduced to a
Strain and pour over fish slices, arranged in a pot, sprinkled with
paprika. Bring to a boil again, but do not stir, to keep the fish from
falling apart. Add roe, tomato, green peppers and hot pepper to taste.
Simmer for 10 to 12 minutes, until fish is just done.