Fishsoup

Ingredients

• 500 g Carp fillets, cleaned, with skin
• 2 head Onion
• 1 pcs Green pepper
• 2 pcs Tomato
• 1 tbsp Mild red paprika powder
• 1 g Salt and freshly ground black pepper to taste
• 1 1/2 l Water
• 1 tbsp Olive oil
• 1 pcs Bay leaf

Method

1. Finely chop the onions and sauté them in a large pot with a bit of oil.
2. Add the green pepper and tomatoes, then sprinkle with paprika.
3. Pour in the water, add the fish, bay leaf, salt, and pepper, and cook for 30-40 minutes.
4. Remove the fish before serving, and purée the soup if you prefer a smoother texture.