Halászlé

Ingredients

• 3 lb mixed freshwater fish (carp, catfish), cut into pieces
• 2 onions, sliced
• 3 tbsp sweet Hungarian paprika
• 1 tbsp hot paprika
• 2 tomatoes, chopped
• 1 green bell pepper, sliced
• 8 cups water or fish stock
• Salt
• Thin egg noodles (optional), for serving

Instructions

1. 1Simmer fish heads, bones, and trimmings with half the onions in water for 30 minutes to build a stock, then strain.
2. 2Sauté the remaining onions until soft, remove from heat, and stir in sweet and hot paprika.
3. 3Return the strained stock to the pot with the paprika onions, tomatoes, and bell pepper, and simmer 15 minutes.
4. 4Add the fish fillets and simmer gently 10-12 minutes until just cooked through, without stirring too much to keep the pieces intact.
5. 5Season with salt to taste.
6. 6Serve hot, ladled over egg noodles if desired.

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