INGREDIENTS
- 1 kg of shallow river fish (perch, ruff, roach, crucian carp)
- 2 medium carp or carp (about 2 kg)
- 3 st. l. ground sweet paprika
- 2 averages bulbs
- 4 large multi-colored sweet pepper
- 1-2 hot pepper
- 4 large tomato or 400 g crushed tomatoes in a s / c
- 3-4 garlic cloves
- salt and freshly ground black pepper
- olive oil
- wide noodles, preferably home-made
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Remove scales and entrails from small fish and carp (carp). Cut off the head of the carp, cut out the gills, cut off the tail. Put small fish, carp head and tail in a large saucepan, add 3 liters of water and bring to a boil.
Step 2
Carp carp (or carp) cut across into pieces 2 cm thick, salt, pepper and sprinkle with paprika. Transfer to a plate, cover with plastic wrap and refrigerate while broth is cooking.
Step 3
Peel the onion and chop finely. Saute the onions in olive oil until light golden brown. Cut 2 bell peppers into strips.
Step 4
When the broth boils, reduce heat and skim off the foam. Add fried onions and bell peppers; add half or a whole hot pepper if desired. Boil the broth, covered with a lid, 1,5 tsp.
Step 5
Remove the carp head from the broth. Strain the broth through a fine sieve lined with cheesecloth into a clean saucepan. Squeeze fish and vegetables very well, they are no longer needed.
Step 6
If using fresh tomatoes, peel them off with boiling water over them and place in cold water. Then cut into medium cubes. Cut the remaining bell peppers into not very long strips. Peel and chop the garlic.
Step 7
Place the stockpot on the heat and bring to a boil. Add carp pieces and bring to a boil again, skim off the foam. Add paprika and salt and cook for 10 minutes. with a slight boil.
Step 8
Put the bell pepper in the broth, after 5 minutes. add tomatoes. Cook for 3 minutes, add garlic, pepper and cook for 2-3 minutes, then remove the pan from heat and leave covered for 5 minutes.
Step 9
Boil homemade noodles in salted boiling water and place on bowls. Pour the broth over and place the fish in bowls. Garnish with green hot peppers and serve immediately.
Source: gastronom.ru