We will use about two pounds (1 kg) of fresh water fish (i.e. carp).
Cut off head and tail from the fish. Chop about 1 pound (1/2 kg) of onion and add the head and tail from the fish and place into a large pot. Add some hot pepprs and let simmer for about an hour and a half. Add parsley bayleaf and salt and pepper to taste and let the stock sit.
Chop another 1lb (1/2 kg) of onion, add two garlic cloves, tomato puree, seasoning and fry in a pan until golden brown. Add it to the stock. Now add the fish cut into larger pieces, add red paprika. Salt to taste. Cook until the fish is done.
Paprikas is usually served with flat noodles. Cook the noodles spearately and add to the paprikas just before serving.