Hungarian Fisherman's Soup Recipe

• 2 lbs fresh river fish (carp, catfish, or perch), cleaned and cut into chunks
• 1/2 lb fish trimmings (heads, bones, skin for stock)
• 2 tbsp high-quality Hungarian sweet paprika
• 1 tsp hot Hungarian paprika (optional, for heat)
• 2 tbsp duck fat or unsalted butter
• 2 large yellow onions, finely chopped
• 2 cloves garlic, minced
• 1 large ripe tomato, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small hot wax pepper, sliced (optional, for spice)
• 1 bay leaf
• 1 tsp sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry white wine
• 6 cups cold water
• 1 tbsp white wine vinegar
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Lemon wedges, for serving
• Rustic bread, for serving

Hungarian Fisherman's Soup Instructions

1. Rinse the river fish under cold running water, then use a sharp knife to scale, gut, and clean them thoroughly. Cut the cleaned fish into 2-inch chunks, reserving the heads, bones, and skin for the stock.
2. In a large pot, melt the duck fat or unsalted butter over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until soft and translucent, stirring frequently to prevent browning.
3. Add the minced garlic, diced tomato, red bell pepper, green bell pepper, and sliced hot wax pepper (if using) to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the fish trimmings (heads, bones, skin) to the pot along with the bay leaf. Pour in the dry white wine and 6 cups of cold water. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 30 minutes, skimming off any foam that rises to the surface.
5. After 30 minutes, remove the pot from the heat. Carefully strain the broth through a fine mesh sieve into a clean pot, pressing on the solids to extract as much flavor as possible. Discard the solids.
6. Return the strained broth to the stove and bring it to a gentle simmer. Stir in the sweet Hungarian paprika and hot paprika (if using), mixing well to dissolve the paprika completely and avoid clumping.
7. Add the fish chunks to the simmering broth. Season with sea salt and freshly ground black pepper. Simmer gently for 10-12 minutes, or until the fish is just cooked through and tender.
8. Stir in the white wine vinegar and half of the chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.
9. Ladle the soup into warm bowls. Garnish with the remaining parsley and serve immediately with lemon wedges and slices of rustic bread on the side.