Szeged Fish Soup

1. clean, fillet and skin fish, dice fish fillets (possibly make by the fishmonger) 2. peel and chop onions into medium sized pieces 3. the skins of the fish and the head of the catfish go into the garbage 4. The fish heads of other fish tails, bones, varieties and part of the fish cubes are put on to boil with the chopped onions in cold salted water 5. Boil the soup once 6. Dice the tomatoes, chop the peppers and add to the soup 7. Remove the seeds from the pepperoni and chop and also add 8. Turn down the temperature and simmer the soup for about one hour on low heat 9. When the fish fat has risen to the top, sprinkle in paprika powder, stir, continue to cook briefly 10. Strain the fish stock, heat again and add the remaining fish cubes, which should only be added briefly 11. The soup should be neither spicy nor fatty (perhaps it should be degreased before serving) Tip: For those who like more spiciness, serve chopped pepperoni separately.

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