Sunday, January 13, 2008

Halászlé Fish Soup

Serves: 4


1.8L/60fl.oz. Fresh Fish Stock
1 tbsp Paprika
1 teasp Chili Flakes or 1 Hot Chili, finely chopped
900g/2lb freshwater fish fillets (perch, carp, etc.), cut into large chunks
2 Green Capsicums (sweet pepper) chopped
1 Tomato, chopped


1. Place the paprika and chilli (or contents of Cuisine Select pack if using) and stock in a large saucepan and bring to the boil.

2. Add the fish, chopped tomato and capsicums, mix well and simmer, uncovered, over a medium-high heat for 20 minutes stirring very gently from time to time to prevent the fish sticking. Serve hot.

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