Ear of river fish and carp

1. We clean small river fish from scales, cut off the fins and clean out the insides. The prepared fish is thoroughly washed under running water. As a river fish, you can use bream, crucian carp, catfish, sturgeon.

2. Now we proceed to the carp. We cut off the head and tail, clean out the insides. We remove the gills and eyes from the head. My carcass under running water, and then cut into pieces 2-3 centimeters thick. Season the carp with salt, send it to the refrigerator.

3. Tomatoes are washed under running water, cut out the attachment point of the peduncle. Cut into cubes. Cut the pepper in half, cut out the seed pod, remove the peduncle. Wash the pepper under running water, then cut into cubes. Peel the onion from the husk, cut finely.

4. Pour vegetable oil into the cauldron, place it over the fire. Fry the onion until soft, then add tomatoes and pepper, continue cooking for 1-2 minutes.

5. We spread river fish and carp head to the vegetables. Pour water so that it completely covers the fish.

6. Season with salt and pepper, sprinkle with ground paprika. Bring to a boil, in the process we remove the foam with a slotted spoon. Cook for 1-2 hours, the fire should be weak. The soup is ready when the fish meat easily departs from the bone.

7. And now we pass the broth through a sieve, we try to prevent the bones from getting into the filtered broth. We return the soup to the cauldron, bring it to a boil. Then add the pieces of carp. Cook for 10-15 minutes. During this period, you can not stir and mix!

After the specified time, the ear is ready.

Bon appetit!