Fisherman's Soup

Halászlé

(for 4 persons)

Preparation

Place 500 g of small fish together with head and tail of a 1.2 kg sliced carp in the bottom of a deep iron pot. Sprinkle with a large, finely chopped onion, add the salted carp slices, a sliced tomato, a teaspoon of mild to hot paprika then pour in 1.2 liter cold water and boil over a strong heat for 30 minutes without lid and without stiring. Five minutes before the end of cooking add another teaspoon of paprika and salt to taste. Serve decorated with rings of green pepper and accompanied by cooked vermicelli in a separate dish.

One should not miss the fish dishes and primarly the fish soup. It may happen one cannot suffer fish bones then can eat pike if one prefers.


Edited by: János Mohácsi (mohacsi@fsz.bme.hu)