Next comes the turn of the fish. I use everything in my ear: head and tail. Clean the fish, gut it, take out the gills, cut off the fins. Leave the tail with the fin. Cut into pieces. The head is cut off with the capture of "meat". This carp has two of the thickest pieces of those that I have left for baking. Cut two more closer to the tail on the ear. In the finished vegetable broth, we spread the fish and immediately put it together with a tomato, also coarsely chopped. Cook the fish until tender. The fish is cooked quickly, about 10 minutes. This is necessary so that the pieces of fish remain intact and do not fall apart. Now I will pour 1 tablespoon of olive oil into the ear and remove it from the heat. I'm not forcing you to do this, it's for an amateur. I really like the broth with it in appearance and taste. Sometimes I add sunflower oil. I add oil, especially if the ear is made from river, not oily fish.