(for 4 persons)
Place 500 g of small fish together with head and tail of a 1.2 kg sliced
carp in the bottom of a deep iron pot. Sprinkle with a large, finely
chopped onion, add the salted carp slices, a sliced tomato, a teaspoon
of mild to hot paprika then pour in 1.2 liter cold water and boil over
a strong heat for 30 minutes without lid and without stiring. Five minutes
before the end of cooking add another teaspoon of paprika and salt to taste.
Serve decorated with rings of green pepper and accompanied by cooked vermicelli
in a separate dish.
One should not miss the fish dishes and primarly the fish soup. It
may happen one cannot suffer fish bones then can eat pike if one prefers.
Edited by: János Mohácsi (firstname.lastname@example.org)