Szeged fisherman's soup 1. (Szegedi halászlé)

Fisherman's soup


Szeged fisherman's soup 1. (Szegedi halászlé)


3 kg fish (carp and/or sterlet, giant, pike-perch, sheatfish)
500 g onion
30 g Hungarian paprika


1. Scale and wash the fish before gutting them. Then cut into equal-sized pieces, salt and cover with some finely shredded onions.
2. Put the heads, backbones, tails and fins with some sliced onions into a pot of water and bring to the boil. When the water reaches to boiling point add a liberal quantity of paprika and cook till the onions desintegrate - about and hour and a half.
3. Strain the stock over the pieces of fish and boil for 25 - 30 minutes, shaking the pot several time.
4. It must not be stirred, only shaken.
5. In season a few green peppers cut into longish slices may be added.

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Serve with fresh bread.

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