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Recipes: Hungarian Fish Soup, by Ruza Kalocsai

 Hungarian Fish Soup, by Ruza Kalocsai

This recipe is traditionally cooked with fresh water fish however can be substituted with salt water fish depending on species expect flavor to be much stronger so possibly use less salt.

Serves 8 People

8 x medium brown onions - fine to medium chopped
1 x table spoon paprika powder
2 - 3 Fresh hot chillies
Salt (add by taste)
1 x glass white wine
2 x table spoons tomato paste
2.5 kg cleaned fish cut into large chunks
750 grams Fettuccini Pasta
300 Grams sour cream

Cooking instructions
Using a large pot add small amount of olive oil and add chopped onions, fry until lightly browned
Add tablespoon of paprika powder and stir through.
Do not burn paprika powder
Add chillies and salt to taste
Pour approximately 2 litres water over onions and continue cooking until onions are softened approximately 1 hr
When onions are softened add fish and add pre-heated water until fish are covered
Add wine
Add tomato paste and gently stir
Bring to boil for 8 - 10 minutes - do not stir during this stage
Boil Pasta and stir through sour cream whilst pasts still hot. Allow to sit for 2 minutes and then pour over fish soup


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