Clean the carp, cut into pieces and salt.
When possible use a live carp.
Cut up the head and backbone of the fish and slice half the onion and cook with the celery leaves.
Chop up the other half of the onion and fry in lard.
Add red paprika and dilute with the strained fish stock.
Cutting the potato into slices, boil in the fish stock with the paprika, then add the salted fish, pieces of green paprika and tomato and cook for 20 mins.