Keto Fisherman's Soup (Halászlé)

Ingredients

• 1.5 lbs Mixed fish (catfish, carp, perch)
• 2 medium Onion
• 2 medium Tomato
• 1 medium Green bell pepper
• 2 tbsp Hot paprika
• 1 tbsp Sweet paprika
• 6 cups Fish stock
• 4 slices Bacon
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a 6-quart heavy-bottomed pot over medium heat (350°F/175°C). Add the 4 slices of bacon and cook until crispy, about 5-7 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
2. 2Add the 2 medium onions, chopped into 1/2-inch pieces, to the pot with the bacon fat. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Add the 2 medium tomatoes, diced into 1/2-inch pieces, and the 1 medium green bell pepper, also diced into 1/2-inch pieces. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. 3Stir in the 2 tablespoons of hot paprika and the 1 tablespoon of sweet paprika. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
4. 4Pour the 6 cups of fish stock into the pot. Increase the heat to medium-high and bring the liquid to a gentle simmer, about 5-10 minutes. Reduce the heat to low to maintain the simmer.
5. 5Carefully add the 1.5 lbs of mixed fish pieces to the simmering broth. Ensure the fish is mostly submerged. Cover the pot and cook for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
6. 6Season the soup with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir gently to combine.
7. 7Ladle the hot soup into bowls. Crumble the reserved crispy bacon over the top of each serving.

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