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.