MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Soup
Categories: Hungarian, Soup
Yield: 6 Servings

2 Carps; (1 kg ea)
1 tb Paprika
1 ts Erős Pista or spicy Red
-Gold
Salt
1 Potatoes; up to 2
6 md Onions; up to 7

Clean and fillet the fish. Also remove skin from fillets, then dice
the fish to about 1-1/2 cm cubes as if you were cooking meat stew,
then rub the red paprika, Erős Pista and 1 ts of salt into the fish.
Set aside roe or milt, if any. Cover and place it in the refrigerator.

Clean the vegetables, dice up the potatoes and cut the onion to thin
slices and throw them in 2-1/2 L of water. Add in fish bones and
cleaned fish head (be very careful to remove its pharyngeal teeth!).
Add 1 tb of salt, then bring it to a boil.

Cover it leaving a small gap, and cook for 1-1/2 to 2 hours. You may
also add a bunch of parsley, 1 tomato and paprika or paprika core in
season.

Remove from heat, strain, and squeeze onion and potatoes through a
sieve into the strained stock. Recover meat from fish bones and head
after they have cooled down a little bit, and squeeze through a sieve.

Bring this thick fish stock to a boil and cook the cured fish cubes
and chitterlings for 5-6 minutes in the stock. Add salt as required,
then you can spice it up by adding Erős Pista.

You can use a cauldron to cook fish soup in. To do that, make a fish
stock using fish head and tail and strain it (surely, you can also
squeeze it through a sieve). Cut the fish fillets to horseshoe-shaped
slices and cook them in the stock. The famous Bajai fish soup is
cooked in a similar way but what makes it unique is the home made
soup pasta called "gyufatészta". This dough is kneaded with eggs and
is supposed to be cut to the exact size of a match-stick.

Making a fish soup is a time-consuming and a laborious process hence
it is best cook a larger amount of fish stock at once and freeze it
for later use.

If you have an aversion to cleaning and cutting fish, buy clean
fillets, fish bones, head or even chitterlings separately. This will
surely make your soup cost somewhat more but cooking is substantially
easier.

Many people swear that you must use various species to cook genuine
fish soup. Valuable fish is cleaned, cured and set aside just as you
would do with the carp. Small fish, such as brown bullheads, are
cleaned and cooked as a whole in the soup, then squeezed through a
sieve.

Recipe by Univer

Recipe FROM: <https://web.archive.org/web/20151130043843/
https://www.univer.hu/en/recipes/barbecue/fish_soup.html>

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