Szeged Fisherman's Soup with Catfish, Carp and Paprika

12 ingredients

12 steps

What you need

500 g (1 lb 2 oz) catfish fillet, skin on
500 g (1 lb 2 oz) carp fillet, skin on, scored every 5 mm against the small bones
800 g (1 3/4 lb) fish heads, bones and tails, from the carp and catfish, gills removed
3 onions, about 400 g (14 oz), roughly chopped
1 green pepper, Hungarian wax or other mild pepper, deseeded and quartered
2 tbsp tomato puree
2 l (8 1/2 cups) water
3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika, or to taste
2 fresh hot cherry peppers, or pickled hot peppers
2 tsp salt, plus more to taste
crusty white bread, for serving

Restated from the original video

1
Cut the catfish and carp into pieces about 5 cm (2 in) wide. Sprinkle them with 1 tsp of the salt and keep them in the fridge.
2
Put the fish heads, bones and tails in a large pot with the onions, green pepper and water.
3
Bring to a boil, skim, then cover partly and simmer gently for 1 h, until the onions have fallen apart and the liquid is cloudy.
4
Set a sieve over a clean wide pot and pour the stock through it.
5
Press the onions and any soft flesh through the mesh with a ladle so the pulp thickens the stock. Throw away the bones.
6
Off the heat, whisk the sweet paprika, hot paprika and tomato puree into the stock until no lumps remain.
7
Bring the stock back to a lively simmer and season with the remaining salt.
8
Lower the fish pieces into the pot in a single layer, skin side down.
9
Simmer for 10-12 min without stirring, just swirling the pot now and then so the fish stays whole. It is done when the flesh is opaque and flakes at the thickest point.
10
Slice the hot peppers into rings and drop a few into the pot for the last 2 min, or serve them on the side.
11
Taste and add salt or more hot paprika if needed.
12
Ladle the soup and fish into deep bowls and serve straight away with the bread.

Imported from svetvomne.sk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.