Monday, June 9, 2008

Hungarian Fish Soup

Summer seems like an unlikely time to make or even want soup. This is especially true if one lives in Florida where the outside temperatures are a balmy 90+ degrees. However, since all I had in the freezer was some leftover seabass from my last offshore fishing adventure and I wasn't in the mood to swim though the humidity to the store for groceries, fixing soup sounded about right. 

I recently came across this recipe for Hungarian Fish Soup while reading through some of my favorite foodie blogs. It was a super easy dish to prepare and I had all of the ingredients on hand. The flavor was out of this world for something that took zero time to make. The secret is paprika and lots of it, not to mention using a light fish (not carp like what's called for in the recipe- who eats carp?). Also it helps to have the AC down in the lower 70's. 

500 g small fresh water fish, or fish head and tail.
1- 1/2kg fresh water fish (carp) OR SEABASS!
2 big onions
2 tomatoes
2 Tbls. mild paprika
1 tsp. hot paprika
1 Tbls. minced garlic
1 pinch of cilantro
2 bay leaves
3 cups of broth (I prefer chicken broth)


JennDZ - The Leftover Queen said...

Sounds nummy. Just need to CRANK the AC!

Fearless Kitchen said...

This looks great. I'm not sure that I usually feel like making soup when it gets that hot out (and it's that hot here too) but I guess in the AC it's okay, and this dish looks worth it!

Jan said...

That's a great looking soup!

Denise said...

Looks delish ... I cook soup sometimes down here in SW Florida in the summer, but I crank up the fan in addition to the AC ....OLO!


Olga Berman said...

I've made something very similar: love it! and it freezes well.

Sophie said...

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