Preparation: Onion, peeled, finely chopped. Carrot, peeled, sliced. Celery, peeled and diced. Paprika, take out seeds and cut in stripes.
Cook the fish in about two liters of water. Discard the residue. When it’s done, strain through a sieve, but do not throw away the water, leave it for a later.(fish stock).
Put olive oil and sunflower oil into bigger pot, add bay leaves and pepper and cook diced onion with later adding a little bit of water from the fish stock. After 5-10min add sweet paprika powder, hot paprika powder and Vegeta. .
Stir well, and add remaining fish stock. Add cut paprika,garlic, celery and cook for around 20min on high heat. Add, salt, garlic,powder, tomato can and more water depending how much it evaporated.
Throw away bones from fish if any, crumble half on the fish into small pieces and put into the soup. After 10min or so put other bigger parts inside. Do not stir it too much so the chunks of fish stay intact.
Add chopped Italian parsley, serve hot and decorate with fresh basil leaves. Serve with bread or toast and add vinegar as your taste.
Fish: Cod fish, carp, cat fish, salmon, yellow tail, and Marlin etc.