Fish soup made from freshwater fish

➊ Place the thoroughly cleaned fish heads and bones in the pot and pour water over them until everything is covered. Cut the onions into thin slices, roughly dice the tomatoes and peppers and add them together with the salt, pepper, paprika powder, fat and sugar. Be careful: don't use too many tomatoes, otherwise the fish soup will turn into more of a tomato soup. The salt should be added very sparingly so that the main soup is not accidentally oversalted.

➋ Cook for about 1 ½ to 2 hours, until the fish separates from the bones and all the ingredients can be easily mashed. Once all the bones have been removed, the soup can also be pureed with a hand blender.

➌ For the main soup, cut the fish fillets very thinly down to the skin and salt them generously, leave to stand for about 45 minutes. Then wash the fillets thoroughly with cold water.

➍ Bring the basic soup to the boil and add the fillets, let everything simmer gently for about 30 minutes, the fish meat should not fall apart. 15 minutes before the end of the cooking time, add the fish eggs. If you want more seasoning, season with the spices from the basic soup. While the main soup is cooking, prepare the soup. To do this, take a large cup of the main soup and add the chilies. Let it simmer until the end of the total cooking time, so that everyone can adjust the spiciness of the soup for themselves.

Note: For the fish soup, Laslo uses a special cooking pot with a conical shape, which is traditionally hung on a tripod over a campfire. This shape ensures that the pot can be easily swung back and forth and does not have to be stirred so much. But for us, Laslo cooks the soup on his stove.