Hungarian Rustic Fish Soup (Halászlé)
- Serves: 6
- ½ lb (250 g) tilapia filet
- ½ lb (250 g) red snapper or sea bass filet
- ½ lb (250 g) haddock
- 4 large onions
- 5 tbsp (75 mL) paprika
- 8 cups (2 L) water
- 1 bay leaf
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- loaf of fresh crusty bread
Preparation: Debone all fish, if not already done; leave skin on the snapper or bass, if desired.
Slice onions fairly thin length-wise; cut fish into large chunks. In a large pot, alternate layers of onion and fish, sprinkling paprika over fish layers; add bay leaf and enough water to cover ingredients, allowing an extra inch (2.5 cm).
Bring to a boil, reducing heat at first sign of boiling to ensure broth remains clear. Simmer about 10-15 minutes. Season to taste with salt and pepper.
This soup is best when made the day before, let it cool and refrigerate; when re-heating, bring to boil slowly, again, keeping the broth clear. Serve with fresh crusty bread.