Ingredients
- 3 kg of fish (three quarters should be carp)
- 3 large heads of onions
- 3 teaspoons paprika (flat, sweetened ground)
- salt to taste
- 4 cherry peppers (strong)
- 500 g of match paste
Method
- Clean the fish and set aside the fish scallops and milk. Drizzle, slice, then salt to taste.
- Set aside for 1 hour.
- Clean the onions and cut into small cubes.
- At the end of the hour, put the fish slices and onions in the cauldron first, then pour 3.6 l of water over them.
- Bring the juice to a boil. When it has boiled its foam, sprinkle with the peppers.
- After 15-20 minutes, add the entrails and hot cherry peppers, then you need another 20 minutes to cook. It will be good if the peppers do not sit on the edge of the spoon during the tasting.
- Should be ready in 45 minutes total
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bon appetit
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