Ingredients1 kg fish pieces (carp or catfish)2 large onions, finely chopped2 tablespoons Hungarian sweet paprika1 teaspoon hot paprika (optional)2 tomatoes, chopped1 red bell pepper, sliced2 tablespoons vegetable oil1–1.5 litres water or fish stockSalt and black pepper to taste1 hot red chili pepper (optional)InstructionsPrepare the onions: Heat the oil in a large pot and cook the chopped onions until soft.Add the paprika: Remove the pot briefly from the heat and stir in the Hungarian paprika to prevent it from burning.Add the vegetables: Add the tomatoes and red bell pepper. Cook for about 5 minutes.Make the broth: Pour in the water or fish stock, season with salt and pepper, and bring to a boil.Cook the fish: Add the fish pieces and chili pepper. Simmer gently for 15–20 minutes, until the fish is cooked through.