Fish Soup.
My cousin and I made fish soup outdoors over a fire in a huge black cast-iron pot. Man that was goooood!
I still make it from time to time, but now it's indoors and my cousin isn't always here so it only tastes half as good.
For the exceptional flavor use Hungarian mild or hot paprika and you can use several types of fish mixed together (carp, catfish, perch, tilapia). Garnish with diced green bell peppers and chopped parsley.
3 pounds whole freshwater fish
2 medium yellow onions (finely diced)
Salt and Pepper (to taste)
1 heaped tablespoon of hot paprika
1 large ripe red tomato (coarsely chopped)
1 red bell pepper
3 cloves of garlic (minced)
Cut fish into 2 inch chunks and reserve. Place head, tail and large bones in a large pot with onions, garlic and salt and pepper to taste. Add water to cover and bring to a boil. Reduce heat, add paprika, and a cup of your favorite red wine and simmer for 1 hour.
Strain broth and place in a pot with the fish chunks. Add the tomato and bell pepper and cook over fairly high heat for about 20 minutes. Don't stir - tilt the pot from side to side occasionally so the fish doesn't break up. Makes about 4-6 servings.
Jo Etvagyat!
Regards,
My cousin and I made fish soup outdoors over a fire in a huge black cast-iron pot. Man that was goooood!
I still make it from time to time, but now it's indoors and my cousin isn't always here so it only tastes half as good.
For the exceptional flavor use Hungarian mild or hot paprika and you can use several types of fish mixed together (carp, catfish, perch, tilapia). Garnish with diced green bell peppers and chopped parsley.
3 pounds whole freshwater fish
2 medium yellow onions (finely diced)
Salt and Pepper (to taste)
1 heaped tablespoon of hot paprika
1 large ripe red tomato (coarsely chopped)
1 red bell pepper
3 cloves of garlic (minced)
Cut fish into 2 inch chunks and reserve. Place head, tail and large bones in a large pot with onions, garlic and salt and pepper to taste. Add water to cover and bring to a boil. Reduce heat, add paprika, and a cup of your favorite red wine and simmer for 1 hour.
Strain broth and place in a pot with the fish chunks. Add the tomato and bell pepper and cook over fairly high heat for about 20 minutes. Don't stir - tilt the pot from side to side occasionally so the fish doesn't break up. Makes about 4-6 servings.
Jo Etvagyat!
Regards,