Carp Stew

Remove the scales from the carp, wash the fish, cut up the stomach, and remove the guts. Cut up the fish to slices, the thickness of which may depend on your taste. It is best if you cut it to cross-stripes, because this way you will get slices with the same thickness. Salt the slices, and put the fish to a pan.

Fry onions cut up to small pieces in a spoonful of fat, sprinkle with paprika, add a little cold water, boil it and pour it on the fish. Stew the fish on the cooker or in the oven, over a high flame, till the fish becomes soft. Sliced tomatoes can also be added to the gravy.

Serve with potatoes boiled in salted water. This meal can be served as a cold fish-jelly too, but fewer onions should be used, and the gravy should be thinner, and strained before pouring it on the fish.