Fisherman's soup (halaszle) from pangasius

1. 

onion 3.5 oz (100 g) • sunflower oil 3.25 tbsp (50 ml) • carrots 3.5 oz (100 g) • paprika 3.5 oz (100 g)

Peel an onion, chop it finely and cook in oil. Add cleansed and coarsely grated carrot and finely chopped paprika. Braise covered for 10 minutes.

2. 

fish bouillon 1 oz (30 g) • water 2.1 cup (500 ml)

Take 3 cubes of fish stock, pour them over with boiling water and let them melt.

3. 

frozen pangasius 10.5 oz (300 g) • sterilized pepperoni 2 pcs

Cut defrosted pangasius and add it together with finely chopped sterilized pepperoni to the vegetable base.

4. 

ground red paprika 1 tsp • crushed cumin 0.5 tsp • salt 1 tsp • water 3 cup (700 ml)

Roast pangasius for a while, add ground red pepper, crushed cumin, salt, stir and pour it over with water. Cook for 20 minutes.

5. 

At the end add prepared fish (halászlé) broth, mix it and bring to boil. Serve with fresh bread.