- 4 plate-sized fish (freshwater fish are best)*
- 1 Tbsp fine salt
- 1½ Tbsp paprika
- 2 brown onions, chopped
- 1 stick celery, chopped
- 2 fresh bay leaves
- 4L water
- 4 Hungarian peppers
- 2 tomatoes, blanched, skinned and diced
- 1 green capsicum, finely sliced
1 Fillet and skin the fish, reserving all trimmings. Sprinkle the fillets with fine salt and refrigerate until needed.
2 Combine the fish trimmings, paprika, onions, celery, bay leaves and water in a large saucepan. Bring to a simmer, then cook for 1 hour, until aromatic and reduced to 3L. Press through a fine sieve into a second saucepan.
3 Finely slice 3 Hungarian peppers and place in the soup with the tomatoes and simmer for 30 minutes. Add the fish and cook gently for 5 minutes, until the fish is just firm. Finely slice the remaining Hungarian pepper. Serve the soup with sliced pepper and capsicums.