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Fishermans Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It is a Hungarian food.

It is a Hungarian food.

Ingredients

Serves: 10

Metric Cups
  • 750 grams carp
  • 750 grams sheat fish
  • 500 grams sterlets
  • 500 grams pike (or perch)
  • 1½ teaspoons salt
  • 300 grams onions
  • 25 grams paprika (hot)
  • 150 grams green peppers
  • 100 grams tomatoes
  • 26½ ounces carp
  • 26½ ounces sheat fish
  • 17⅔ ounces sterlets
  • 17⅔ ounces pike (or perch)
  • 1½ teaspoons salt
  • 10⅗ ounces onions
  • ⅞ ounce paprika (hot)
  • 5⅓ ounces green bell peppers
  • 3½ ounces tomatoes

Method

Fishermans Soup is a community recipe submitted by Boregard and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare the soup, if possible, from fresh fish for better flavour. It is very important to use several kinds of fish, because the taste of different fish gives the real flavour to the soup.
  • Clean and fillet the fish and cut into pieces, about 50g/2 oz. each, then salt. Place the heats, backbones and fins separately into a saucepan and boil with the onions cut into rings.
  • Sprinkle it with hot red paprika when boiling and cook steadily for 40 minutes, then strain the liquid and pour over the slated fish.
  • Add the roe, green pepper, cut into slices and sliced tomatoes, and boil together for 20 more minutes. Do not stir soup while cooking; just shake the saucepan from time to time.
  • When serving, sprinkle with green pepper cut into rings. (Fisherman’s soup may be prepared quite well from carp alone)
  • Prepare the soup, if possible, from fresh fish for better flavour. It is very important to use several kinds of fish, because the taste of different fish gives the real flavour to the soup.
  • Clean and fillet the fish and cut into pieces, about 50g/2 oz. each, then salt. Place the heats, backbones and fins separately into a saucepan and boil with the onions cut into rings.
  • Sprinkle it with hot red paprika when boiling and cook steadily for 40 minutes, then strain the liquid and pour over the slated fish.
  • Add the roe, green bell pepper, cut into slices and sliced tomatoes, and boil together for 20 more minutes. Do not stir soup while cooking; just shake the saucepan from time to time.
  • When serving, sprinkle with green bell pepper cut into rings. (Fisherman’s soup may be prepared quite well from carp alone)
  • Tell us what you think