Spicy Halászlé-Style Mixed Fish Soup
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Ingredients
- 300 g cod fillets
- 200 g raw king prawns
- 2 onion
- 2 mixed peppers
- 300 g tomatoes
- 2 tbsp hot smoked paprika
- 900 ml fish stock
Nutrition (per serving)
- Calories
- 183 kcal
- Protein
- 26 g
- Carbohydrate
- 14.1 g
- of which sugars
- 9.9 g
- Fat
- 2 g
- of which saturates
- 0.4 g
- Fibre
- 4.7 g
- Salt
- 2.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onions and sliced peppers in a splash of oil for 6-8 minutes until softened.
- 2
Stir in the hot smoked paprika and chopped tomatoes, then pour in the fish stock and simmer for 15 minutes.
- 3
Blitz the soup with a stick blender until smooth, then return to the pan and bring back to a gentle simmer.
- 4
Cut the cod into large chunks and lower into the soup with the king prawns. Poach for 5-6 minutes until the cod flakes easily and the prawns are pink and opaque throughout.
- 5
Check the seasoning and serve.
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