Cool carp inside and out, drain and generously cut tail fin and head small. Fillet the fish following. Skin the fillets and set aside.
Remove the skin from the onions, cut them into rings, put them in a saucepan with the fish scraps. Pour water and wine, season with salt, add bay leaf spice and peppercorns, bring to a boil and simmer for 30 minutes.
Peel the potatoes and cut them into 2 cm cubes. Clean and rinse both peppers and cut them into cubes as well.
Foam the butter in a second saucepan, sauté the sweet peppers briefly in it, then pour in the strained fish stock. Add the diced peas and peppers, bring to the boil and simmer for another 15 minutes. After 5 minutes, add the carp fillets, which have been cut into bite-sized pieces.
Stir the soup with creme fraiche and season with cayenne pepper. Serve with fresh white bread.
Fish and Frutti di Mare Brought to Mm format by Herbert Schmitt (2:2446/430.7) **
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