THIS JUST IN…
Mikuska Márk has caught a record breaking Carp at Préri Lake this past Weekend. Please be advised, these are human-eating fish. So do not try this at home.
The scientific name for this fish is Cyprinus carpio, and it is also known as Carp, German carp, Mirror carp, Israeli carp. The world record carp is actually 82 lbs. 3 oz and was caught in Romania.
Soul and the City (Heidish)
The Pursuit of God (Tozer)
A Year with C.S. Lewis
Francis Schaeffer Trilogy
Shepherding a Child's Heart (Tripp)
Why Marriages Succeed or Fail (Gottmann)
Exclusion and Embrace (Volf)
Science and Grace (Morris, Petcher)
Can Man live without God (Zacharius)
The Gospel in a Pluralist Society (Newbigin)
The Story We Find Ourselves In (McLaren)
The Journey (Guiness)
Hitler's Cross (Lutzer)
No Man is an Island (Merton)
Simply Christian (Wright)
June 30th, 2006 19:41
Szeged Fish Soup
If you travel to Hungary, don’t miss trying this delicious dish - it’s worth the trip! It’s almost impossible to find a bad fish soup in Szeged, whose name is synonymous with this specialty. Most places use a generations-old recipe, and it’s accepted wisdom that the more varieties of fish go into the soup, the better it is. Traditionally, this dish was called “fish soup” only in restaurants - to the local people, it was known as “fish paprikas.” Its authentic flavor comes from using the excellent Szeged paprika for which the region is famous.
Ingredients for 4 servings:
* 450 g (1 lb.) small fish
* 900 g (2 lb.) carp, or other large fish
* 1 large onion, chopped
* 1 tbsp. slightly hot red paprika
* Half a cherry pepper or 1 hot green pepper, to taste
* Salt
Method
1. Clean the fish and wash it, reserving the roe and milt.
2. Cut off the head and tail of the carp and chop the body into 5 cm (2″) pieces. Sprinkle with salt, cover and set aside in the refrigerator.
3. Start by cooking the small fish together with the carp head and tail, the chopped onion and enough water to barely cover the fish. Boil over moderate heat for an hour, then mash the mixture through a colander.
4. Second step: To the previously prepared soup base, add 625 ml (2 1/2 cups) cold water, the salted slices of fish, the milt and the roe. Season with red paprika and hot pepper, if desired. Boil over moderate heat for 10-15 minutes, until the fish is cooked.
June 30th, 2006 20:01
Thanks for the fantastic recipe Márk. We are really looking forward to trying it!! I have always heard of the famous Szeged fish soup, but unfortunately I have never tasted it.
June 30th, 2006 21:52
[...] Be sure to read the comments under Breaking News to see Márk’s Szeged Fish Soup recipe! [...]
August 19th, 2007 00:14
Mark, please, could you contact wiith me? No as a fisherman and cook but as a namesake - Mikuska Milan, Prague, Czech Republic