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

Ingredients

• 2 lbs Mixed fish (carp, catfish, pike)
• 2 large Onion
• 3 tbsp Sweet paprika
• 1 tsp Hot paprika
• 1 large Tomato
• 8 cups Fish broth
• 2 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare the fish by cleaning and filleting the 2 lbs of mixed fish. Cut the fillets into 1-inch pieces.
2. 2Finely chop the 2 large onions and the 1 large tomato.
3. 3In a large, heavy-bottomed pot, combine the chopped onions, 3 tbsp sweet paprika, 1 tsp hot paprika, and the chopped tomato.
4. 4Pour in the 8 cups of fish broth and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
5. 5Carefully add the 1-inch pieces of fish to the simmering broth. Continue to simmer, uncovered, for 10 to 15 minutes, or until the fish is opaque and flakes easily. The internal temperature of the fish should reach 145°F (63°C).
6. 6Season the soup with 2 tsp salt and 0.5 tsp black pepper.
7. 7Serve the Hungarian Halászlé hot.

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