Hungarian fish soup

    (2)
    55 min

    This is a colourful fish soup with a generous amount of Hungarian paprika. You can use different types of fish as long as it's firm so it does not cook to mush.


    1 person made this

    Ingredients
    Serves: 4 

    • 500g fresh prawns
    • 1 large swordfish fillet
    • 1 large haddock fillet
    • lemon juice
    • 3 carrots
    • 2 stalks celery
    • 1 large onion
    • 1 red pepper
    • 1 green pepper
    • 3 garlic cloves
    • 2 tablespoons olive oil
    • 2 tinned tomatoes with juice
    • 3 teaspoons paprika powder
    • 1 dried red chilli
    • 1 pinch cayenne pepper
    • 500ml dry white wine
    • 12 scallops
    • salt and pepper

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Peel and devein prawns. Rinse shells and place in a pot with 1L water. Bring to the boil, cover and cook for 15 minutes. Strain into a bowl and set to one side.
    2. Drizzle with with lemon juice and set to one side.
    3. Peel carrots and cut into thin strips. Dice celery and mince onion. Remove seeds from peppers and cut into thin strips. Mince garlic.
    4. Heat oil in the pot, add veg and fry over low heat whilst stirring, 10 minutes. Chop tomato and add together with paprika and cayenne. Cook for a further 5 minutes. Add wine and cook till evaporated.
    5. Add prawn cooking liquid and bring to the boil.
    6. Cut fish into bite size pieces and add to soup together with the scallops. Simmer till the fish and scallops are no longer translucent. Season with salt, pepper and more cayenne if desired.

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