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Hungarian Fish Soup


Servings: 8-10 cups

4 lbs. mixed fish, skinned, filleted, and cut into equal 2" strips, chunks, or steaks. Reserve the heads (with gills and fins removed), tail, skin, and bones for stock.

Fish stock:

1 bouquet garni of peppercorns,
   bay leaf, thyme, parsley and
   celery leaves, tied
1 medium yellow onion, with
   skin intact
1 medium ripe tomato


2 tablespoons butter
2 cups yellow onions, finely chopped
2 large cloves garlic, chopped
5 TBS Hungarian Sweet Delicacy
2 TBS Hungarian Hot Paprika
1 cup Hungarian mild banana pepper,
   cored, seeded, and cut into small pieces
1 cup seeded and chopped ripe
1 pound red skinned potatoes, diced 1 teaspoon salt
2 TBS chopped fresh parsley

Paprika essence:

2 TBS butter
2 tsp Hungarian Sweet Delicacy Paprika


Salt the fish and place it in bowl, then refrigerate.

Break the fish bones into several pieces, rinse them well under cold water, then allow them to soak in the cold water for 30 minutes.

To prepare the stock, place the fish heads and bones in an 8-quart stock pot with bouquet garnish, onions, and tomato. Add only enough cold water to cover.

Bring to a boil, then simmer uncovered for 30 minutes.

Skim off the foam frequently and do not allow to boil.

Strain the broth and discard the bones and vegetables.

Prepare the soup by placing 2 tablespoons of butter, onions, and 1 cup of water in an 8-quart stockpot.

Cover and cook at medium-high heat for 20-25 minutes or until the onion cooks to a pulp.

Remove the pot from the heat, then add garlic, paprika, peppers, tomatoes, potatoes, and salt. Mix thoroughly.

Add just enough fish stock to cover the vegetables.

Bring to a boil, then simmer for 15 minutes.

Add the fish and enough stock to cover all, then cook 5-8 minutes more.

Do not stir the pot. Simply tilt or swish the pot gently from side to side.

The fish is cooked when it flakes easily when poked with a fork.

Add the parsley and adjust the seasonings to taste.

Serve hot with paprika-butter.

Paprika essence:

Melt 2 TBS butter in a small pan, remove from the heat, add 2 tsp paprika, then stir to combine.

Drizzle the paprika-butter mixture over individual servings of soup.

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