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This soup also love! A summer's most tastes when it is cooked outside in nature in a pot! He has excellent taste!:)
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Ingredients
- 12 cups fish stock (ideally made with the remains of the fish fillets and sliced onions)
- 1 Tablespoon paprika
- 3 pounds freshwater fish fillets (perch, catfish, carp, etc.), cut in bite-sized chunks and seasoned with salt (reserve milt and roe, if available)
- 3 Hungarian peppers, chopped (green/yellow--the pointy ones are hot, the blunt ones are mild--mix them as you please; if you can't find Hungarian, use a green bell pepper and jalapenos)
- 1 tomato, skinned and chopped
- salt and pepper to taste
- Garnish: sliced green bell pepper, with sliced hot peppers served on the side
Directions
- Bring the stock to a boil and stir in the paprika. Let simmer for a minute. Add pieces of fish, their roe and milt (if available), the chopped tomato and peppers, and cook over fairly high heat for about 20 minutes. Don't stir the soup or you will break up the fish--just tilt the pan from side to side to keep the fish from sticking.
- When ready to serve, season to taste, garnish with sliced green peppers, and bring the pot to the table for ladling.
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Comments
December 28, 2012Sounds yummy! I make a similar version. I cook everything & add the fish last so I don't have to worry about the fish breaking. (Fish only takes 5-10 minutes to cook through.)
September 7, 2012I love it already. My mother adds ham and catfish together for this soup but ours is Italian when she is finished.
Must try yours!!
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