PREPARATION

1. Clean fish and slice into cutlets. Season with salt, a sprinkle of Vegeta and a drizzle of lemon juice.
2. Finely chop onion in an electric chopper.
3. Add oil to a pot (or cauldron).
4. Add finely chopped onion, puree briefly, add the head of the carp and 3 l water, and cook about 20 minutes.
5. Add contents of Fant packet, paprika, tomato concentrate, bay leaf, chili, and garlic, and cook another 20 minutes, adding water as needed.
6. Pass the cooked stock through a sieve and return to the pot.
7. Then add fish cutlets and water (enough to cover the fish) and white wine.
8. Cook all together for another 10 minutes over low heat. To prevent the fish from falling apart, do not stir but instead shake the pot occasionally.
9. When cooked, sprinkle with parsley.