Fisherman's Soup (Halászlé) - Gluten & Egg Free

Instructions

1. 1Prepare the fish: Clean and fillet the about 910 g of mixed fish. Cut the fish into 5.08 cm pieces. If you are making the fish stock from scratch, reserve the fish bones and heads for that purpose.
2. 2Prepare the vegetables: Chop the 2 large onions, the 1 medium green bell pepper, and the 2 medium tomatoes into small pieces.
3. 3Sauté the aromatics: Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped 2 large onions and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Add the chopped 1 medium green bell pepper and cook for another 3 minutes.
4. 4Add spices and tomatoes: Stir in the 3 tbsp of sweet paprika and the 1 tsp of hot paprika. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika. Add the chopped 2 medium tomatoes and stir to combine.
5. 5Simmer the base: Pour in the 8 cups of fish stock and bring the mixture to a boil over medium-high heat (204.4°C / 205°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
6. 6Cook the fish: Gently add the 5.08 cm pieces of fish to the simmering liquid. Add the 1 tsp of salt and the 1/2 tsp of black pepper. Stir carefully. Reduce the heat to low (93.33°C / 95°C), cover the pot, and simmer for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
7. 7Serve the soup: Ladle the hot Fisherman's Soup into bowls, ensuring each serving has a good amount of fish and broth. Serve immediately.

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