Hungarian Fisherman's Soup (Halászlé) - Gluten-Free

Ingredients

• about 910 g Mixed fish (carp, catfish, perch)
• 2 large Onion, chopped
• 3 tbsp Sweet paprika
• 1 tsp Hot paprika
• 2 tbsp Tomato paste
• 8 cups Fish broth
• 2 tbsp Cornstarch
• 1/4 cup Water
• 2 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Clean and fillet the fish. Cut the fish into 2.54 cm pieces. Reserve the fish heads and bones for the broth (optional).
2. 2In a large pot, sauté chopped onion until softened, about 5 minutes.
3. 3Add sweet paprika, hot paprika, and tomato paste. Cook for 1 minute, stirring constantly.
4. 4Pour in fish broth and add fish heads and bones (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
5. 5Strain the broth to remove fish heads and bones. Return the broth to the pot.
6. 6In a small bowl, whisk together cornstarch and water to create a slurry.
7. 7Gradually add the cornstarch slurry to the soup, stirring constantly, until the soup thickens slightly.
8. 8Add the fish pieces to the soup. Simmer for 10-15 minutes, or until the fish is cooked through.
9. 9Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, if desired.

Substitutions

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