Hungarian carp goulash soup

Ingredients for 4 servings:

• 1,000 g carp steak(s)
• 2 m.-sized onion(s)
• 2 pieces of red pointed peppers
• 2 m.-large tomato(s)
• 2 tbsp smoked black paprika powder
• n. B. Salt
• 4 pieces of chili pepper(s) (Rawit Red), dried
• 400 ml red wine
• 100 ml Noilly Prat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Rinse the carp steaks, pat dry, steam for 10 minutes, and let cool (this makes it easier to remove the meat from the bones). Remove the skin, bones, and fat from the meat. Place half of the carp meat, bones, skin, and fat into a large pot. Peel and quarter the tomatoes, slice the peppers and onions into rings. Cut open the chili peppers and remove the seeds. Add everything to the pot and cover with water. Simmer over low heat for 30 minutes. Then strain the stock through a sieve. Return the tomatoes, large pieces of pepper, and stock to the pot, discarding the rest. Add the red wine, Noilly Prat, and 500 ml of water, and bring everything back to a boil. Season to taste with salt and paprika. The soup should turn a beautiful red color. Add the remaining carp meat to the fish stock and simmer for another 10 minutes. Season to taste and serve. Serve with rustic bread.