Fish Soup with Paprika
- 1 liter fish stock (homemade or canned)
- ⅛ liter dry white wine
- 2 onions
- 3 garlic cloves
- 1 potato
- 1 tablespoon butter
- 2 tablespoons red bell pepper paste
- 1 tablespoon sweet ground paprika
- fresh cracked peppers
- 400 grams Carp
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped parsley
Peel the onions and chop. Peel potato and cut into very small pieces. Cook onions and potatoes in butter until translucent, add pressed garlic, stir in chili paste and paprika. Cook for a few minutes, then deglaze the pan with wine and fish stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
Remove soup from the heat and puree, season with salt, then continue to simmer the soup. Cut the fish fillets into cubes and sprinkle with lemon juice. Marinate for 5 minutes, then season with salt and add the fish fillets to the hot (not boiling) soup. Cook on low for about 6 minutes, until fish is cooked. Serve in bowls, garnished with chopped parsley.