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Ciorba pescareasca de crap a la Szeged

2 kg crap,
30 g boia dulce,
300 g ceapa,
sare,
250 g ardei gras,
ardei iute.

Crapul se curata, se taie fileuri, se cresteaza, se sareaza si se pastreaza. Ceapa se taie rondele, iar ardeiul si rosiile in bucati potrivite.
Capul, oasele de peste si ceapa tocata se pune intr-un vas cu apa, cu putina sare si se fierbe 40-50 minute, se adauga rosiile, ardeii, boiaua dulce si se continua fierberea.
Apoi supa se strecoara si se paseaza. Feliile de peste se fierb in supa condimentata si se asezoneaza cu ardei iute.

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