In my opinion, the best fish soup recipe is the Hungarian fisherman’s soup, cooked from river fish and with a lot of paprika powder. Hot and spicy is the best!
Fisherman’s soup is a typical Hungarian recipe, like the famous goulash. It’s cooked from fish parts such as head, tail and fins: carp, crucian carp, bream or catfish, which is used to make a soup base. Connoisseurs say, the more types of fish we use, the tastier the soup will be.
Let me show you how to make the basis of this delicious soup.
Contents
What Ingredients Do I Use From This Soup?
In the original recipes, fish caught in local rivers and lakes are used, but I had to buy two pieces of farm carp of about 1.5 kg each.
If you love fish soup, you can use a trick. That is, every time you cook fried fish, when you clean the fish you can freeze the head and tail of the fish, and use them when you want to make fisherman’s soup.
I also used three medium-sized onions, a red kapia pepper and two tomatoes.
Let’s Do the Base of the Best Fish Soup Recipe
For this, we prepare the fish first. We clean and wash the carps well, then we cut the head, the tail and the fins for each one. From these we will make the base for the soup.
From the remaining fish bodies, we will cut them into fillets or steak, and we will put them in the soup, at the end.
We wash and clean the vegetables.
Slice the onion coarser, and cut the tomatoes and kapia peppers into larger pieces.
We take a pot of soup in which we place the fish pieces first.
Put sliced onions on top.
At the end add the tomatoes and chopped paprika.
We fill the pot with cold water, about 5 litres, and put it to boil, over medium heat, for about two hours. Season with one tablespoon of sea salt and one teaspoon of peppercorns.
It must boil well until the gelatin comes out of the bones and the meat comes apart.
After it has boiled, let it cool a bit, then, while it is still hot, pass this soup through a sieve. Try with a spoon or a wooden spoon to mix in the sieve, so that you can press as much of the solid part through the sieve.
This is how I got the base for the best fish soup recipe.
Finishing the Fisherman’s Soup
For this I added three tablespoons of paprika to the soup base.
I poured the soup base back into the pot and boiled it. Because it is a fish concentrate, we add about two litres of water.
Season with of one teaspoon of chilli flakes and taste, if you want, add more salt and pepper.
We cut the remaining carp bodies into fillets or steaks, as you like, and the fillets into not very small pieces.
When the soup has boiled, add the fish pieces, and simmer for another 10-15 minutes. Now we are careful not to mix the soup, so that the pieces of fish remain whole.
Serving the Soup
The fisherman’s soup is served hot, with the addition of chilli and fresh bread.
Because it is hot and spicy, you will need more bread, but it is delicious.
If you liked this recipe, I also recommend other Hungarian soup recipes such as:
- White Bean Soup With Smoked Ribs
- Smoked Sausage Potato Soup
- Best Cabbage Soup Recipe
- Romaine Lettuce Soup
- Sauerkraut Sausage Soup Recipe
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Best Fish Soup Recipe-Hungarian Fisherman’s Soup
Ingredients
- 3 kg carp fish
- 1 piece sweet kapia pepper
- 3 pieces onions
- 2 pieces tomatoes
- 1/2 teaspoon chilli flakes
- 1.5 tbsp sea salt
- 1 teaspoon peppercorns
- 0.5 teaspoon ground pepper
Instructions
- We clean and wash the carps well, then we cut the head, the tail and the fins for each one. Slice the onion coarser, and cut the tomatoes and kapia peppers into larger pieces.
- We take a pot of soup in which we place the fish pieces first. Put sliced onions on top at the end add the tomatoes and chopped paprika. Fill the pot with cold water, about 5 litres, season with sea salt and one peppercorns and put it to boil, over medium heat, for about two hours.
- After it has boiled, let it cool a bit, then, while it is still hot, pass this soup through a sieve. Try with a spoon or a wooden spoon to mix in the sieve, so that you can press as much of the solid part through the sieve.
- Add three tablespoons of paprika to the soup base and poured the soup base back into the pot and boiled it. Because it is a fish concentrate, we add about two litres of water. Season with of one teaspoon of chilli flakes and taste, if you want, add more salt and pepper.
- When the soup has boiled, add the fish pieces, and simmer for another 10-15 minutes. Served hot, with the addition of chilli and fresh bread.
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.