Szeged-style fish soup

Method

1. 1

   Preparing the fish

   Clean the carp and catfish, set aside one third of the fillets, and cook the rest of the fish with its bones and head.

   20 min
2. 2

   Making the stock

   Simmer the bones, head, halved onion, garlic, salt, pepper and ground paprika in two litres of water over a low heat.

   150 min
3. 3

   Fish cubes

   Cut the reserved fillets into cubes, lightly salt them, and keep them chilled in the fridge.

   5 min
4. 4

   Straining

   Pour the stock through a sieve and press the bones with a wooden spoon to extract the juices.

   5 min
5. 5

   Cooking

   Bring the strained liquid back to the boil, add the fish cubes, and cook for 10 minutes.

   10 min
6. 6

   Serving

   Serve with hot chilli pepper, fresh bread or cake.

   2 min