Fisherman's Soup (Halászlé)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the chopped yellow onion in a large pot with water.

   Kokkens note: Using a very large pot will give the fish room to cook evenly.

2. 2

   Bring the water to a boil, then reduce heat and simmer for 20 minutes until the onion is very soft.

   Ca. 20 min.

3. 3

   Remove the pot from heat and stir in the sweet paprika and hot paprika.

   Kokkens note: Adding paprika off the heat prevents it from burning and becoming bitter.

4. 4

   Return the pot to low heat, add the chopped green bell pepper and tomato, and simmer for another 10 minutes.

   Ca. 10 min.

5. 5

   Carefully add the carp steaks to the simmering broth, ensuring they are fully submerged.

   Kokkens note: Avoid stirring the fish too much once added to prevent it from breaking apart.

6. 6

   Season with salt and black pepper.

   Kokkens note: Taste and adjust seasonings as needed throughout cooking.

7. 7

   Gently simmer the soup for 20-25 minutes, or until the fish is cooked through and flakes easily.

   Ca. 25 min.

   Kokkens note: Do not boil aggressively, as this can break up the fish.

8. 8

   Serve hot, optionally garnished with a slice of hot green pepper or fresh bread.