Fisherman's Soup (Hungarian Halászlé)

A traditional Hungarian soup of paprika-spiced broth and thick cuts of river fish. Though it may look fairly simple, fisherman's soup is traditionally made outside, over a fire, through a several-hour process that includes preparing a fish broth from scratch. Plus, the fish is usually locally sourced from the Tisza and Danube rivers. This stew is actually quite light. Perfect for Spring, when you’re sick, or anytime you wanna nosh on the minerally goodness of a proper fish head broth.

2 Tbsp. extra-virgin olive oil
2 cups onion, roughly chopped
1½ cups Hungarian and Fresno pepper, chopped (~ 2 of each)
6 cloves garlic smashed
2 cups crushed tomato with their juices
1 cup white wine
1 qt fish stock, warmed
1 Tbsp. ground sweet paprika
1 Tbsp. hot paprika
1-2 pinches smoked paprika
1 handful greens, such as watercress or whatever you prefer
2 potatoes, cubed
1 lb firm fleshed white fish, such as rockfish, perch or snapper, cut into large chunks
sea salt
black pepper, freshly ground

Garnish:
fresh parsley

Heat the olive oil in a heavy bottom pot and once heated add onion and peppers. Add a pinch of salt and let it get a little of colour. Not too much color, think fajita colour.

Add garlic and stir, then once nice and fragrant, about 2 minutes, add crushed tomatoes and white wine. Let come to a simmer, then add the fish stock. Bring to a light boil and add paprika, potatoes and greens. When potatoes are cooked through, add fish.

Once fish cubes are cooked, add salt and pepper. Taste and adjust. If you used homemade stock, you may need to add what seems like an insane amount of salt. It isn’t.

Ladle up your soup and garnish with fresh parsley.

Makes 4 servings.