Hungarian Fisherman's Soup

Ingredients

• 1 kg (2.2 lbs) mixed freshwater fish fillets (carp, catfish, perch) 1 kg (2.2 lbs) mixed freshwater fish fillets (carp, catfish, perch)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon hot paprika (optional) 1 teaspoon hot paprika (optional)
• 4 tomatoes, diced 4 tomatoes, diced
• 2 hot peppers (such as Hungarian wax peppers or jalapeños), sliced 2 hot peppers (such as Hungarian wax peppers or jalapeños), sliced
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread (for serving) Crusty bread (for serving)

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Stir in the sweet paprika and hot paprika (if using), and cook for another minute to release the flavors.
3. 3.
   Add the diced tomatoes and hot peppers to the pot, and cook for 5 minutes, until the tomatoes start to break down.
4. 4.
   Pour in enough water to cover the ingredients in the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
5. 5.
   While the soup is simmering, prepare the fish fillets by removing any bones and cutting them into bite-sized pieces.
6. 6.
   Add the fish to the pot and gently stir to combine. Cook for an additional 10 minutes, or until the fish is cooked through and flakes easily.
7. 7.
   Stir in the lemon juice and season with salt and pepper to taste.
8. 8.
   Serve the Hungarian Fisherman's Soup hot, garnished with fresh parsley, and accompanied by crusty bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free of any bones. If preferred, you can also use a combination of fish and seafood, such as shrimp or mussels, to enhance the flavors of the soup.

Tips & Tricks

• For a spicier soup, increase the amount of hot paprika or add additional hot peppers.
• Allow the soup to simmer for a longer time to deepen the flavors.
• Serve the soup with a dollop of sour cream for added creaminess.
• Experiment with different types of freshwater fish to find your favorite combination.
• Leftover soup can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Serving advice

Serve the Hungarian Fisherman's Soup hot in individual bowls, garnished with fresh parsley. Accompany it with slices of crusty bread for dipping into the flavorful broth.

Presentation advice

Present the Hungarian Fisherman's Soup in a rustic-style bowl, allowing the vibrant red color of the soup to stand out. Sprinkle some fresh parsley on top for an added pop of green.