Hungarian Fish Soup (6 servings)

Ingredients:

1000 g different type of small fish (freshwater fish)
1500 kg carp (whole or fillets)
2 tablespoons lard
2 tablesppons Hungarian paprika powder
2 large onion
1 green pepper
1 big potato, peeled
salt and ground black pepper to taste
1 tomato, peeled and diced
1 egg and flour for the noodles

Preparation:

Clean the fish. Remove its teeth, tail, fins and scales with a sharp knife. Wash it with cold water. Open up the carp at its belly and remove the chitterlings. Slice it up for 2 cm thick slices and salt them. Cut out the eyes from the head. Peel the onions and dice them. Peel the potato. Dice the tomato.
Tip: you can avoid all the hassle of fish cleaning if you buy fillets of carp or ask the fishmonger to clean it for you. You can leave out the small fish, but one of the secrets of making delicious fish soup is using different types of fish.

First of all we make a fishstock from the small fish and the head of the carp: Heat up the lard in a large pan and braise the diced onoins. Sprinkle the onion with paprika and pour immediately about 3 L water into the pan to prevent paprika from getting burnt.
 
Put the small fish, the head of the carp, the diced tomato and salt in the pan and cook it until the meat comes of the fishbone.  Sieve the stock and bring in to the boil.  If you find it a bit thick, add some water. 

Put the salted carp slices in the fishstock, add slices of hot, green pepper, some salt if necessary and bring it to the boil.  Grate the potato and add it to the soup. Cook it for 1-2 minutes. 

Beat up an egg, add 1-2 tablespoons of flour and mix it until you get a batter.  It should not be neither too thick nor too thin. Salt it a bit and cut nice ball shapes into the boiling soup with the help of a spoon. Cook it for 2-3 minutes. 

Hungarian fish soup is a substantial meal in itself, especially this version with noodles and grated potato in it.
Makes about 6 portions. Enjoy!!