Halászlé

Ingredients8

• carp1.5 kg
• onion400 g
• sweet Hungarian paprika3 tbsp
• hot Hungarian paprika1 tsp
• tomato1
• green bell pepper1
• water2 l
• salt2 tsp

Method

1. Scale, gut, and cut the carp into thick steaks; reserve the head and bones.
2. Thinly slice the onions and soften them in a large pot with a splash of water until translucent.
3. Take the pot off the heat, stir in both paprikas, then add the fish head and bones, tomato, green pepper, salt, and water.
4. Simmer gently for about 40 minutes, then strain the broth and discard the solids.
5. Return the clear broth to the pot, add the carp steaks, and simmer until the fish is just cooked, about 15 minutes.
6. Taste for salt and serve very hot, traditionally with the fish pieces left in the soup.