Recipe: Pannonian Fish Soup

Ingredients

• 1 l hot fish stock or vegetable broth / 4 cups
• ca. 500 g mixed fish fillets (carp, catfish, pike perch, eel, catfish, etc.) / 1.1 lb
• 100 g soft carp roe (to taste and availability)
• 1 large onion
• 100 g streaky bacon / 3.5 oz
• 2 bell peppers (green, red, or yellow)
• 1 chilli pepper (according to taste)
• 1 minced garlic clove
• 3 tbsp tomato purée
• 1 tbsp ground sweet pepper (or spicy pepper to taste)
• salt
• pepper
• Sour cream (or whipped cream to garnish)
• clarified butter (or oil for sautéing)