1. fillet the pike-perch. Cut the fillets into two to three centimeter cubes and sprinkle with lemon. Put the washed fish waste with the carrot, coriander, pepper, onion and bay leaf in a l of cooled water. Boil without lid for 15 minutes on low heat, passing through a hair sieve form.
Finely dice the shallots and gently brown them in olive oil over a low heat in a high saucepan. Sprinkle paprika powder, add white wine and prepared fish stock. Heat through and season gently with lemon and cayenne pepper.
Remove the seeds from the peppers, peel with a sharp peeler, then cut into small cubes. Shortly before serving, add the fish pieces and the diced peppers to the hot, not boiling fish broth and cook for another five minutes.