Carp Porkolt

Preparation:

Preparation: Clean and fillet a carp weighing 2000 g. Slowly brown 400 g of sliced onions in a spoonful of lard. Prepare a light fish broth with the head, bones and skin of the carp and a bunch of herbs (celery, parsley, bay leaves and a fresh onion). Arrange the carp fillets, 3 peppers cut into thin strips and the pulp of 3 tomatoes on the browned onions. Season with salt and pepper and cover flush with the fish stock. Bake for 40 minutes in a preheated oven at 180 degrees.