Soups
Rybí polévka (Czech Christmas Eve Fish Soup)
Fish soup belongs on the Czech Christmas Eve table just as much as fried carp. Here is how Roman Paulus makes it. Buy a whole carp, keep the fillets for frying and use the head, fins and remaining meat for a thick, hearty soup that will please everyone at the festive table.
Prep: 3 h
Method
01.
Gut the carp and cut off the head and fins. Remember to remove the gills and take care not to break the gall bladder, otherwise the stock will turn bitter. Clean the innards, such as the roe, milt and…
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