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Ingredients
US|METRIC
- 1 carp (cleaned, about 2 2/3 lbs)
- 3 onions (peeled and sliced)
- 2 green peppers (seeded and diced)
- 1 pinch paprika
- 2 tomatoes (diced)
- 1 tablespoon tomato purée
- cherry peppers (to garnish)
Directions
- Wash the fish thoroughly, remove the head and tail with a sharp knife and set them aside. Fillet the fish, cut it into cubes and keep the bones. Season the fish with salt.
- To prepare fish stock, put the fish bones, tail and head, the onions, peppers, paprika and tomatoes into 5 1/4 cups of salted water and simmer for about 30 mins. Pour the fish stock through a sieve, stir in the tomato purée and season to taste. Add the fish pieces and simmer over medium heat for another 15-20 mins. Serve soup in deep bowls, garnished with a cherry pepper.
NutritionView More
70Calories
Sodium1% DV25mg
Fat0% DV0g
Protein6% DV3g
Carbs5% DV15g
Fiber16% DV4g
| Calories70Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium450mg13% |
| Protein3g6% |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars8g16% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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