Clean the fish and remove its teeth, tail, fins and scales with a sharp knife. Cut out the eyes from the head.
Wash the cleaned fish with cold water.
Open up the carp at its belly and remove the chitterlings.
Slice it up for 2 cm thick slices and salt the fish fillets.
Make a fish stock.
Cook the head of carp an the small fishes in water until tender, strain and pour it through a sieve.
Cook the chopped onion in water and until soft, sieve and put it into the fish stock. Place the salted carp slices into the fish stock.
Add slices of green pepper and the peeled sliced tomato, some salt if necessary and bring it to the boil.
If you find it necessary, add some water.
Add the Hungarian red paprika powder, the wine and cook until the carp is tender.
Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then use a ladle to scoop some soup until its covered."