Fisherman's Soup

Put 50dkg of small fish together with head and tail of a 1.2 kg carp into an iron cauldron. Add a large, finely chopped onion, a sliced tomato, salted carp slices,
a teaspoon of mild to hot paprika then pour in 1.2 litre cold water and boil over a strong heat for 30 minutes without stiring or putting a lid on it. Five minutes before it is finished add another teaspoon of paprika and salt to taste.
It can be also eaten with cooked vermicelli.

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