Traditional Hungarian Fish soup

Ingredients

• 400 g Carp
• 200 g Catfish
• 1 pcs Onion, finely chopped
• 2 clove Garlic, raw, peeled, mashed
• 1/2 pcs Tomato
• 1/2 pcs Pepper, desseded
• 1 pcs Carrot, peeled, roughly sliced
• 1 pcs Celery stalk
• 1 tbsp Sweet red paprika powder
• 10 pcs Caraway seeds
• 4 pcs Black peppercorns
• 2 tsp Salt

Method

1. Combine the caraway seeds and a few peppercorn in a tea egg.
2. Wash and clean completely the more flavoured fish pieces (this could be the bones or head of the fish, but always be sure to clean away every bloody part completely).
3. Add oil to a soup pot. Heat it up.
4. Slice and cut the onions into small cubes. Stew the onion on low heat.
5. Take off the pot from the heat and stir in red pepper powder.
6. Put the pot back on heat and place the cleaned fish in, then add the vegetables and pour water, just enough to cover the ingredients, but at least 600-800ml of water. Also place the tea egg into the pot.
7. Let the soup cook for 2.5 hours to give enough time for the fish to flavour the soup well, then take the fish pieces out into a sieve.
8. Take the pot off from heat and by pushing the fish pieces in the sieve, pour all of the juices back into the soup. Do this also with the vegetables. Set aside the tea egg.
9. Place the filtered fish soup back over heat then season with salt to taste. It's good to know that if you don't eat all the soup in one day, it will be more salty as days go by, so be careful with salt.
10. If you wish, you can thicken the soup with some flour and butter-made liaison, but I prefer it without this.
11. For garnishing, bake around the boneless type of fish slices on some olive oil or butter with some salt.