Szeged fisherman's soup 1. (Szegedi halászlé)

Fisherman's soup

                                         

Szeged fisherman's soup 1. (Szegedi halászlé) Ingredients 3 kg fish (carp and/or sterlet, giant, pike-perch, sheatfish) 500 g onion 30 g Hungarian paprika salt Instructions 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. previous             next

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