In the Balkans, particularly along the Danube and Tisa rivers, a rich, spicy fish chowder is the ultimate way to enjoy carp. Carp is the perfect fish for this because its fat content creates a thick, flavorful broth without needing artificial thickeners.
Ingredients:
•1 kg of fresh carp (heads, tails, and steaks for the best broth)
•3-4 large yellow onions (finely minced or blended into a paste)
•2 tablespoons of high-quality sweet ground paprika (for that deep red color)
•1 teaspoon of hot ground paprika or crushed chili flakes (to taste)
•150 ml of tomato juice (pasirani paradajz)
•1 clove of garlic (finely chopped)
•Salt and black pepper to taste
•A splash of white wine or white vinegar (helps keep the fish chunks from breaking apart)
•2.5 liters of water
Instructions:
1.The Base: In a large pot (traditionally a copper cauldron over an open fire), add the finely minced onions and a little water. Cook them slowly until they completely break down and turn into a thick, smooth paste. This is the secret to a thick chowder.
2.The Spices: Add the sweet and hot ground paprika directly into the onion paste and stir for about 30 seconds to release the aromatic oils.
3.The Liquid: Immediately pour in the 2.5 liters of water and the tomato juice so the paprika doesn’t burn. Bring the mixture to a heavy boil.
Once boiling, carefully add the carp pieces, the chopped garlic, and a splash of white wine/vinegar.
4.The Cook: Reduce the heat to a steady simmer. Do not stir the pot with a spoon, as this will break the delicate carp meat. Instead, gently shake and rotate the pot from side to side every few minutes. Let it simmer for about 35 to 40 minutes until the fish is perfectly tender and the soup is rich and dark red.
Finishing: Season with salt and pepper to taste right at the end. Serve piping hot with homemade bread or over fresh noodles.