Hungarian Fisherman's Fish soup recipe "Szeged style"

Hungarian Fisherman's Fish soup recipe - In Hungary, the collective term “fish soup of the Tisza region” can refer to the Szeged, the Szolnok, or the so-called Tisza vinous varieties. The recipes of the Tisza region are more complicated than the recipes of Baja: while in the latter one fish are not sieved, but simply stewed with onion and the soup is made strictly from carp, in the Tisza region first a broth is made from onion, paprika and fish offal, then it is sieved, and the fish steaks cut earlier are prepared in it.

Get this written recipe link here: https://tsabeekitchen.com/hungarian-f...

Ingredients:
3,3 lbs carp (head, tail, skeleton)
a total of 3,3 lbs catfish head and skeleton, pike meat
2,2 lbs catfish and carp fillet
1 lb old onion
3-4 tbsp Hungarian sweet paprika powder (good quality)
2 large tomatoes
2 Hungarian yellow wax peppers
salt