Fillet the carp and pike. Bone the fillets, remove the skin and cut into large cubes, reserve.
Coarsely chop the bones and working steps of the fish. Peel the onions. Peel the garlic clove and dice both. Sauté in clarified butter. Clean and rinse the leek, cut into large cubes and add. Add the fish sections, sauté briefly and fill up with white wine and water. Add bay leaves and peppercorns, season with salt and simmer gently for about 30 minutes. Strain the fish stock, pressing it heartily through a sieve.
Vegetables: Finely dice the onion. Cut the seeded peppers into cubes as well. Remove the stalk from the tomatoes and cut them into wedges. Sauté the onion cubes in clarified butter until soft. Add the tomatoes and peppers, dust with paprika powder and fill up with the fish stock. Season everything with salt, bell pepper and cumin and let it boil up once. Add the fish cubes and simmer gently until the fish is cooked.
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Tip: Instead of clarified butter, you can also use butter in most cases.
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