Ingredients

• 1 medium fish, whole, raw, gutted or 2 filets and a couple of fish heads
• 3-4 thick slices of smoked bacon or smoked ham
• 2 red bell peppers
• 3 carrots
• 4 medium potatoes
• 2 tbs of paprika
• ½ tsp of ground cumin
• 1 tsp of granulated garlic
• ¼ tsp red pepper flakes (or more, if you like it extra spicy)
• 1-2 tsp of salt
• 1 tsp black pepper
• Parsley as garnish

Preparation

1. Place fish, bacon and carrots in about 2 quarts of water, add salt and bring to boil. Turn heat to low and simmer until fish is soft (about 10-15 min).
2. Remove fish (leave heads if using) and simmer until carrots are soft. Remove carrots and heads when soft.
3. Roast the peppers on open flame of gas stove (or broil in the oven) until skin is black. Place in paper bag or air tight container for a few minutes, until cool. Peel burnt skin off bell pepper, chop and add to stock.
4. Peel and dice potatoes, add to stock. Add red pepper flakes. Boil soup until potatoes are tender (about 15 minutes).
5. Remove fish bones from fish, and break up into smaller pieces. Chop up bacon, slice carrots and add all to stock. Add remaining spices. Stir and taste, add salt, if needed.

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