Hungarian Fisherman’s Soup (Halászlé)

Ingredients (4–6 servings)

• 1.5–2 kg (3–4 lbs) mixed freshwater fish
  (carp is traditional, plus catfish or other river fish)
• 2 large onions, finely chopped
• 2 tablespoons lard or oil
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 1 tomato, chopped
• 1 green pepper, chopped
• Salt to taste
• 1.5 liters (6 cups) water

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Instructions

1. Heat lard or oil in a large pot.
2. Add chopped onions and cook until soft.
3. Remove from heat and stir in paprika (do not burn).
4. Add tomato and green pepper.
5. Pour in water and bring to a boil.
6. Add fish pieces and salt.
7. Cook on medium heat for about 30–40 minutes without stirring too much.