Carp Ragout with Tomatoes & Peppers

Rinse the peppers, cut them in half, clean them and cut them into pieces. Cut the tomatoes crosswise, blanch (scald), rinse and remove the skin. Cut the tomatoes into eighths. Peel the onions, cut them in half and slice them. Finely dice the bacon. Heat the lard in a saucepan. Fry the bacon in it.

Add the onions and sauté. Sprinkle paprika powder on top. Add the bell pepper pieces and tomatoes. Season with salt and pepper. Sauté for about 5 minutes. Then pour the clear soup, let it boil and simmer at low temperature for about half an hour. Rinse the carp fillet and cut into pieces. Sprinkle with juice of one lemon, season with salt and season with pepper. Add the fish pieces to the vegetables form and cook at low temperature for 5 min. Carefully mix in the sour cream. Season the carp ragout with salt, pepper and paprika powder. Garnish with parsley and bring to the table. Serve with boiled potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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