Halve, core, wash and cut the peppers into large pieces. Peel the onion and garlic and cut both into large cubes. Heat 1 tablespoon of butter in a large saucepan, sauté the paprika pieces, garlic and onions in it. Stir in the tomato paste, add sugar and paprika powder. Pour in the broth, simmer everything for 15-20 minutes.

Rinse the cod fillet with cold water, pat dry and cut into about 4 equal pieces. Heat the remaining butter (1 tablespoon) in a pan and fry the cod pieces in it for 1-2 minutes on each side. Season with salt and pepper.

Finely chop the dill. Puree the pepper cream soup with the blender. Season to taste with salt and pepper. Divide the soup on 4 plates, place the cod pieces on top, serve with 2 dabs of creme fraiche and serve sprinkled with dill.