Hungarian halászlé with trout and paprika

Ingredients

For 1 serving

• Trout180 g
• Onion80 g
• Bell peppers0.5
• Tomatoes1
• Paprika5 g
• Fish stock500 ml
• Potatoes100 g
• Extra virgin olive oil8 g
• Chili pepperto taste
• Saltto taste

Contains: fish, celery,

Method

1. Chop the onion; remove the seeds and pith from the pepper and cut it into pieces; wash the tomato and cut it into pieces; peel the potatoes and dice them into about 1.5 cm pieces.
2. Heat the oil in a saucepan over medium heat and fry the onion for 4 minutes, until translucent; add the pepper and tomato and cook for 3 minutes, until they start to soften.
3. Briefly take the pan off the heat, stir in the paprika, then immediately pour in the fish stock and add the potatoes. Bring to the boil and cook over medium-low heat for 20 minutes, until the potatoes are tender; season with salt.
4. Meanwhile cut the trout into steaks of about 4 cm, removing the larger bones.
5. Lower the trout into the broth and cook gently for 8 minutes without stirring, until the flesh is opaque and comes away from the skin.
6. Serve the soup in a deep bowl with a pinch of chilli, to taste.