Halászlé (Fisherman's Paprika Soup) 🐟

Zubereitung

1. 1

   Sweat the onions in a wide pot till golden; pull off the heat, stir in the paprikas at once — the oil must fry the pepper, not burn it.

2. 2

   Add the salted bones, grated tomato and water; boil hard 20 minutes, then strain out the bones. This is the broth's spine.

3. 3

   Return the broth, slide in the fish steaks in one layer, add the green pepper. Boil once, then keep it at a sharp simmer 15–20 minutes — no stirring, the fish crumbles if you do.

4. 4

   Correct colour is deep brick red and the surface shimmers with pepper fat; season with salt and pepper.

5. 5

   Serve in deep bowls with the bread on the side. Traditionally the pot stays on the fire at the table.