Hungarian Fisherman's Soup
Halaszle

1½ lb whole whitefish
2 quarts water
2 cup onion chopped
1 cup green pepper chopped
1 tomato chopped
3 bay leaves
2 Tbs paprika
3 Lbs fillet of carp or catfish
1 Tbs flour
¾ cup sour cream
salt to taste
dried hot cherry peppers and lemon
slices for garnish

First, prepare Court Bouillon. Boil the small
fish (heads, bones, skin, fins and all) in the
water with the onion, green pepper, tomato and
bay leaves for one hour. Strain this mixture to
remove the larger bones etc., and then puree using
a food mill. Return the bouillon to a large soup
pot, heat not quite to the boiling point, and stir
in the paprika. Do not overheat, or the paprika will
turn grainy. Add the fish fillets, cut into two-finger
thick pieces. Cook gently for 10 minutes.
Shortly before serving, in a small saucepan combine
1 cup of the fish broth with the flour and sour cream,
stirring until smooth. Fold this mixture back into the
soup, stir gently for another minute or so, salt to
taste, then serve with the hot peppers and lemon slices
on the side, together with bread and white wine.