The Jews of Hungary brought a taste for paprika, pepper and goulash to the lands they emigrated to. This is a really rich and Satisying winter fish dish.
Skin and fillet the fish and cut the flesh into chunks. Put all the fish heads, skin and bones into a large pan, together with the onions, garlic, celeriac, parsley stalks, paprika and salt. Add the wine and stock and cover with water. Bring to the boil. Reduce the heat and simmer for 1¼–1½ hours. Strain the stock.