Carp Fish Soup Hungarian Style

Ingredients

• 2 onions
• 150 g waxy potatoes (1 waxy potato)
• 2 Garlic cloves
• 1 tbsp butter
• 2 tbsp ajvar
• 1 tsp Sweet paprika powder
• 125 ml dry white wine
• 800 ml fish stock
• Salt
• 800 g carp fillets (ready-to-cook, 4 carp fillets)
• 2 tbsp lemon juice
• 2 green bell peppers
• 2 red bell peppers
• 150 g short whole-wheat pasta
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onions. Peel and dice the potato. Peel and finely chop the garlic. Heat butter in a pan. Add onions and potato and sauté for 2 minutes over medium heat. Stir in garlic, Ajvar, and paprika powder. Pour in wine and fish stock, bring to a boil, then simmer gently for about 15 minutes. Remove from heat and blend.

2. 2.

   Wash the fish, pat dry, and drizzle with lemon juice. Wash the peppers. Halve the red pepper and slice the green into rings. Add the fish and peppers to the hot soup that is no longer boiling, and let it cook gently at low temperature for about 10 minutes.

3. 3.

   Meanwhile, cook the pasta according to package instructions in plenty of salted boiling water until al dente, then drain and set aside.

4. 4.

   Add the pasta to the fish soup, season with salt. Serve in deep bowls garnished with parsley.