Gluten-Free Fisherman's Soup (Halászlé)

Ingredients

• about 910 g Mixed fish (carp, catfish, perch)
• 2 large Onion
• 2 tbsp Sweet paprika
• 1 tsp Hot paprika
• 2 tbsp Tomato paste
• 6 cups Fish broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the about 910 g of mixed fish by cleaning and cutting it into 5.08 cm pieces.
2. 2Peel and finely chop the 2 large onions. Place them in a large, heavy-bottomed pot over medium heat (176.7°C/175°C). Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and translucent.
3. 3Add the 2 tablespoons of sweet paprika, 1 teaspoon of hot paprika, and 2 tablespoons of tomato paste to the pot with the onions. Stir constantly and cook for 1 minute until fragrant. Be careful not to burn the paprika.
4. 4Pour in the 6 cups of fish broth and increase the heat to high. Bring the broth to a rolling boil.
5. 5Carefully add the about 910 g of prepared fish pieces to the boiling broth. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Reduce the heat to low, cover the pot, and let it simmer gently 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.
6. 6Serve the Gluten-Free Fisherman's Soup hot.

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