Instead of tomato juice you can use 2-3 finely diced tomatoes.
1.
First prepare the letcho. Slice the half onion and cut the pepper in thin stripes, then stew under cover in a small amount of oil. Add salt and pepper according to taste, then add tomato juice and continue to simmer. When the mixture is thicker, remove from the fire.
2.
Finely dice the red onion, then stew it in a little oil until glassy. Dice the carp fillets, slice the mushrooms, then add them to the onion. Season with salt, pepper and paprika according to taste. Add the letcho and cook until well done.
3.
Finally add the red wine and simmer for another 1-2 minutes.
