Hungarian fish soup

Ingredients for 4 servings:

• 200 g red onion(s)
• 4 garlic cloves
• 2 yellow bell peppers
• 200 g carrot(s)
• 250 g leek
• 400 g tomatoes, chopped from the can
• 400 g pollock fillet(s)
• 1 lemon(s), juice and grated zest
• rapeseed oil
• 2 tbsp paprika powder, sweet
• 2 tbsp flour
• 400 ml fish stock
• 400 ml vegetable stock
• Salt and pepper, from the mill
• 1 tsp paprika powder (rose pepper)
• some chervil for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a hearty soup before a filling dessert

Cut the fish into bite-sized pieces and drizzle with lemon juice. Let it marinate in the refrigerator for a while. Dice the onions, garlic, and bell peppers. Peel and finely dice the carrots. Slice the leek into rings. Sauté the diced onions in the rapeseed oil until translucent, then add the garlic, bell peppers, carrots, and leek, and let it sauté briefly. Add the mild paprika and mix well with the vegetables. Sift the flour over the fish, stir in well, and then pour in the chopped tomatoes, fish stock, and vegetable broth. Simmer everything for about 15 minutes. Season with salt, pepper, and paprika, and add the grated lemon zest. Add the fish cubes to the soup and simmer over low heat for about 4 minutes until cooked through. Ladle the soup into bowls and serve sprinkled with chervil leaves. The soup is quite thick due to the vegetables, but still light. You can double the fish content if you like. You can also replace the vegetable broth with fish stock.