The original Hungarian "Szegedi" Fish Soup recipe
When it comes to fish soup and what it takes to make the perfect Szeged fish soup, no one knows better than Frank Sándor Venesz award winning master chef and owner of the Roosevelt Square Fish Tavern and Fehértói fish tavern.
Mixed fish soup Szeged style (for 4 person)
Ingredients:
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Cleaned and gutted carp 60 dkg |
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First of all the gutted fish is filleted. Next in a saucepan of water add the bones, head and finely choppe onions seasoning with salt and pepper, also adding garlic with a sprinkling of ground paprika Approximately a litre of water per person. Allow it to simmer for at least 2 – 2,5 hours.to make a fish stock for the soup.
Next cut the remaining filets into small square pieces, Season with salt and place in the fridge until needed. When the stock ( broth) is ready pour the contents of the pot through a colander using a wooden spoon to remove the tender pieces of meat from the bones. This will now go back into the stock (broth) which will both flavour and thicken it. Bring the stock to a boil adding the prepared filets. Now simmer for another 10 minutes. Finally taste and season as required, You may also add some hot peppers at this point.
Enjoy your meal!
