Remove the scales from the carp. Gut it and remove the gills before washing it thoroughly. Remove the fins and cut off the head and tail setting them aside.
Cut the remaining fish into steaks ...
... and rub them with paprika and salt.
Make the stock: place the head, fins and tail in a pan with cold water. Bring it to the boil, remove any foam and add the onion and whole pepper. Simmer for 1 hour.
Strain the stock...
... Grate the onion through a sieve and return it to the stock.
Strain the stock. Grate the onion through a sieve and return it to the stock.
Serve immediately sprinkling with the spring onion.