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.
500 g small fresh water fish, or fish head and tail.
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.
1- 1/2kg fresh water fish (carp) OR SEABASS!
2 big onions
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)