Lake Neusiedl Fish Soup

Heat the fish stock. In the meantime, debone the fish fillets as well as possible and cut into bite-sized pieces.melt the clarified butter in a high pot, add finely chopped onions, diced country bacon and peppers cut into strips. Squeeze garlic over it and let everything simmer on low heat for about 20-25 minutes, adding 1-2 tablespoons of fish stock or soup several times.Then stir in tomato paste and paprika powder, add the fish pieces (and carp milk, if available) and mix with the other ingredients in the pan so that the fish turns a light reddish color. Pour in the hot fish stock and let the fish pieces simmer for five minutes in the stock, which is just at the boiling point.lift out the fish pieces and divide them evenly among four cups.season the soup again with salt and paprika powder, pour it over the fish pieces and serve each with a small dollop of sour cream in the middle, as hot as possible.

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