Keto Hungarian Fisherman's Soup (Halászlé)

Ingredients

• 1.5 lbs Mixed Fish (Cod, Salmon, Halibut)
• 6 cups Fish Broth
• 1 large Onion
• 1 medium Green Bell Pepper
• 2 tbsp Tomato Paste
• 2 tbsp Sweet Paprika
• 1 tsp Hot Paprika
• 2 slices Bacon
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 slices of bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
2. 2Add the 1 large onion, chopped into 1/2-inch pieces, and the 1 medium green bell pepper, also chopped into 1/2-inch pieces, to the pot with the bacon fat. Cook over medium heat (350°F / 175°C) for 5 minutes, stirring occasionally, until the vegetables are softened.
3. 3Stir in the 2 tablespoons of tomato paste, 2 tablespoons of sweet paprika, and 1 teaspoon of hot paprika. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
4. 4Pour in the 6 cups of fish broth. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer.
5. 5Carefully add the 1.5 lbs of mixed fish (cod, salmon, halibut) to the simmering broth. Reduce the heat to medium-low (300°F / 150°C) and simmer for 10-15 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 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir gently to combine.
7. 7Crumble the reserved crispy bacon over the soup just before serving.

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