2 lbs fish*
2 carrots
1 parsley root
1/2 celery root
4 onions – grated
2 Tbsp lard or oil
Salt
Black pepper
½ oz paprika
Scale, wash and gut fish, then debone and cut into equal size cubes and place in a big pot.
In another pot, sautee onion with lard, add paprika** , add the cleaned heads, backbones, tails, fins, small fish and vegetables, add salt and black pepper, cover with cold water. Cook about 15 to 20 minutes. Strain stock and pour it over cut up fish. Cook about 20-25 minutes, shaking the pot several times. It must not be stirred, so that the fish won't break into pieces. Add salt to taste. May be garnished with green peppers cut into long slices.
* catfish, pike, carp or perch
** paprika may be sweet, hot or mixed
