Halászlé

Ingredients

Quantities for 6 servings.

• 1.5 kg Carp, in steaks
• 800 g Small river fish, for the broth
• 800 g Onions
• 4 tbsp Sweet ground paprika
• 1 tsp Hot paprika
• 1 piece Hot cherry pepper
• 1 piece Tomato
• 1 piece Bell pepper
• 150 g Roe or milt, optional
• 400 g White bread, to serve
• to taste Salt

Method

1. Cut the carp into steaks, salt them and chill them an hour; the salt firms the flesh.
2. Put the small fish, heads, backbones and all the sliced onion into the cauldron and cover with water.
3. Cook an hour over medium heat, until the fish and onion have completely broken down.
4. Press the broth through a sieve, working the flesh through, and return it to the cauldron. Discard the bones.
5. Take the cauldron off the fire and stir in both paprikas until the colour is even.
6. Return it to the fire, add the tomato, pepper and the hot chilli and bring it up.
7. Lower in the carp steaks and the roe and cook twelve minutes, only rocking the cauldron. Serve with white bread.