Halaszle

🛒 Ingredients

• Carp fillet 200 g · 254 kcal
• Onions 75 g · 30 kcal
• Sweet Hungarian Paprika 8 g · 21 kcal
• Hot Hungarian Paprika 1 g · 4 kcal
• Tomatoes 38 g · 7 kcal
• Green Bell Pepper 25 g · 5 kcal
• Water 454 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the fish: Scale, gut, and clean the fish. Separate heads, bones, and trimmings from fillets; cut fillets into 1-inch thick slices and season with salt.
2. Make the base: Finely chop onions and sauté them in a large pot until translucent; remove from heat.
3. Add paprika: Stir in both sweet and hot Hungarian paprika immediately, ensuring it doesn't burn, then add a little water to create a rich paprika base.
4. Build the stock: Add fish heads, bones, trimmings, chopped tomatoes, and green bell peppers to the pot; cover with about 2 liters of water.
5. Simmer the stock: Bring to a boil, then reduce heat and simmer gently for 40-60 minutes, allowing flavors to meld.
6. Strain the stock: Carefully strain the rich fish stock through a fine-mesh sieve, pressing solids to extract all liquid; discard the solids.
7. Cook the fish: Return the strained stock to a clean pot, bring to a gentle boil, then add the seasoned fish fillets.
8. Finish the soup: Simmer for 10-15 minutes until the fish is cooked through and tender; avoid overcooking to prevent the fish from falling apart.
9. Serve: Taste and adjust seasoning with salt if needed; serve hot, traditionally with fresh bread and a touch of extra hot paprika on the side.