[Hungary] How to cook Fisherman’s soup (halaszle)
Ingredients
- 2 x 800 g whole perch, filleted, bones and heads reserved (ask your fishmonger to do this for you)
- 60 ml (¼ cup) olive oil
- 2 onions, finely chopped
- 1 green capsicum, finely chopped
- 3 tomatoes, peeled, finely chopped
- 2 tbsp Hungarian sweet paprika
- sour cream, flat-leaf parsley and crusty white bread, to serve
