Hungarian Fish Soup
Soups • Hungarian
Description
Hungarian Fish Soup
Ingredients
- Salmon 20 oz
- Salad Potatoes 3 pieces
- Onion 1 piece
- Orange Bell Peppers 1 piece
- Paprika 1 teaspoon
- Bay leaf 1 piece
- Salt to taste
- Herbs to taste
- Water 5 qt
- Ground Black Pepper to taste
- Tomatoes 2 pieces
- Passata Tomato Sauce 2 tablespoons
Step-by-Step Guide
Step 1
Clean and gut the fish. Separate the fillet, carefully remove the bones, and cut into small pieces.
Step 2
Place the head, fins, tail, and skin in cold water, add the bay leaf, and boil for 15–20 minutes. Then strain the broth.
Step 3
Peel and chop the onion and sauté it until golden brown in a skillet.
Step 4
Blanch the tomatoes in boiling water, remove the skin, and then dice them.
Step 5
Add paprika to the onion and after a minute, add the tomato paste and diced tomatoes. Sauté everything together for 3–5 minutes.
Step 6
Chop the potatoes and bell pepper. Add them to the strained broth and cook for 5 minutes. Then add the pieces of fillet and the sautéed tomato mixture. Season with salt and pepper, and cook until done.
Step 7
Add the chopped herbs to the finished soup.
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