MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: East European Fish Soup
 Categories: Soups, Jewish, Carp, Hungarian, Chilies
      Yield: 4 servings
 
      1 lg Or 2 medium carp; sliced
           (about 1 kg /2 lb)
           Extra fish heads and bones
      1 tb Salt
      1 lg Onion
      3 tb Paprika
      1    Green pepper; sliced
      1    Tomato; sliced
           Hot pepper to taste
 
  This is a classic East European soup; a switch from chicken for
  those who want something different for the second seder.

  Salt fish slices and roe if there is any and set aside in
  refrigerator. Wash heads and bones. Put in a pot with onion and
  cover with cold water. Bring to boil and cook until bones are
  reduced to a pulp.
  
  Strain and pour over fish slices, arranged in a pot, sprinkled
  with paprika. Bring to a boil again, but do not stir, to keep the
  fish from falling apart. Add roe, tomato, green peppers and hot
  pepper to taste. Simmer for 10 to 12 minutes, until fish is just
  done.

  Adapted from: "Old Jewish Dishes" and "Flavours of Hungary,"
  Published by: the Hungarian Tourist Board.
  Source: Jerusalem Post, June 7, 1996.
  From: Ruth Heiges, Tel Aviv University, Tau.Ac.Il

 
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