Bring a sauce pan of water (about 1 liter) to boil and drop in fish heads. Reduce the heat to low-medium and cook for 10 -15 minutes. When the fish meat is tender, take out the heads and let them cool down. Keep the fish stock for later.
Put the oil in in a large pot. Add finely diced onion and green pepper (sliced or diced) and sauté for 10 minutes, stirring occasionally. Stir in the paprika and sauté for a minute or two.
Now through a fine sieve pour in the fish stock (making sure any bones won’t get into your soup), add diced tomato, cooked fish meat (see NOTE below) pour in more water and bring to the boil. Season with salt and pepper. Reduce the heat and simmer for 30 minutes.
At last throw in finely chopped parsley and serve with bread.
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Notes
The heads that have been taken out previously have some meat on them – not much but still, no point to wasting it. I put this meat back in to the soup. However, be careful as there are bones which need to be taken out beforehand. So if you don’t feel comfortable deboning the heads I’d rather leave it. It’s not worth the risk for some small pieces.
Course: Soup
Cuisine: Hungarian
Nutrition Facts
Fisherman’s Soup
Amount per Serving
Calories
185
% Daily Value*
Fat
10
g
15
%
Sodium
140
mg
6
%
Potassium
117
mg
3
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
1675
IU
34
%
Vitamin C
3.4
mg
4
%
Calcium
14
mg
1
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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