Hungarian fish soup recipe
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Hungarian fish soup recipe : fish soup made from different varieties of fish
About 3 1/2 lbs/1.5 kg fish (e.g. carp,catfish, and perch)
1 bell pepper (capsicum)
2 medium onions
1 tbsp rose paprika
1-2 hot peppers (optional)
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Scale and gut the fish, retaining the milt and roe. Remove the bones, and wash. Cut into bite- size pieces, and season with salt. Chop the bell pepper and tomato into small pieces, and slice the onion. Place the fish heads, large bones, and the fins in a pot with the onions, and add enough water to cover.
Bring to a boil, add the rose paprika, and simmer gently for 1 hour. Strain the broth, and place in a pot together with the pieces of fish. Add the roe, milt, and the chopped tomato and bell pepper, and cook over a fairly high heat for about 20 minutes. Do not stir the soup; simply tilt it gently from side to side.
The cooked soup is often garnished with sliced green bell pepper before serving. Fresh or dried hot peppers are always served separately to let the diners season their soup according to their own taste. This soup is always served with freshly baked white bread.
The soup is just as tasty if the broth is made with smaller, less grand fish. It can also be made from just a single variety, but the use of several different ones makes it more aromatic.
A very special gift from Hungary : the award winner cookery book and a 75 minute long instructional DVD. Follow the link to take advantage of our Huge Discount Promotion : click here! The exclusive book came out with English, German, and Italian descriptions, illustrated with artistic pictures. We suggest it for our foreign visitors to take pleasure from the prides of the Hungarian cuisine – and prepare these exciting foods if you would like to. The book contains 43 recipes in 96 sides; hard covered, 254 x 167 mm.
Hungarian fisherman’s soup recipe – VIDEO
BONUS recipe! Carp a la Dorozsma1/4 lbs/600 g carp fillet 3 1/2 oz/100 g smoked bacon Salt 1 large onion 3 bell peppers (capsicum) 2 large tomatoes 9 oz/250 g mushrooms 4 tbsp flour 3 1/2 tbsp oil 1tsp ground paprika ¼ cup/200 ml sour cream 10 oz/300 g large square pasta pieces (see page 38)
Cut the fish fillets into 1 1/2—2 inch/4—5 cm pieces. Cut the bacon into thin slices, and use a larding needle to lard the pieces of fish. Season and leave to rest for a few minutes. Peel and finely chop the onion. Seed the bell peppers and cut into thin rings. Skin the tomatoes and the mushrooms, and cut into thin slices.
Coat the pieces of fish in flour. Saute in hot oil until crispy on both sides, then remove. Fry the onions in the cooking juices, then remove from the heat and sprinkle over the ground paprika. Pour over a little water and add the vegetables. Simmer until cooked, then add the sour cream and bring to the boil again. Place the pieces of fish in the sauce and simmer for about 15 minutes, gently tilting the pot from side to side occasionally. Meanwhile, cook the pasta. Carefully remove the fish from the sauce. Add the hot pasta to the vegetables. Place in a heatproof dish, and arrange the pieces of fish on top. Heat through in a preheated oven (300 °F/150 °C). Garnish with sliced tomatoes and bell peppers.