Halaszle, Hungarian Fish Soup

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1. 1Step 1: Chop the fish carcasses into large pieces. Leave the heads whole. Add this to a large pot with the chopped onion, 1 hot pepper (chopped), and 1 tablespoon of the paprika.
2. 2Step 2: Cover this with 2 quarts of water and bring to a simmer. Add salt to taste. Now bring it up to a full boil and cook for 40 minutes. Add a cup or two more water as it cooks down. You want everything pretty hammered.
3. 3Step 3: Pour everything into a food mill. Crank it until you get pulverized solids from the fish and onions and pepper coming through. This is what adds body and richness to the broth. If you don't have a food mill, use a stiff rubber spatula to press the solids through a colander or coarse sieve.
4. 4Step 4: Put the strained broth into a clean pot over medium heat. Whisk in the rest of the paprika and bring everything to a simmer. Taste for salt, and add some black pepper. Add the fish chunks and cook this all for 10 minutes. Slice the remaining hot pepper and add it to the pot. Cook 5 more minutes, then serve.