Halasle (halaszle). Hungarian fish soup. It's not an ear, it's something else. I recommend to all fish lovers.
Ingredients: Fish (for broth), carp, onion, garlic, carrot, bell pepper, celery, tomato (or jar in your own juice), Chili pepper (or eros pista paste when serving for lovers), ground paprika, Butter (or lard), Water, Salt, pepper
Cooking method:
Preparing the fish for the broth. We wash, clean, gut, do not forget to remove the gills. Because my family is very fond of fish, I still have a lot of heads, fins and ridges. I use this for Yushka. Fill with water, and add 3 onions, carrots, garlic and celery. And cook for three hours (or use a pressure cooker and cook for 40 minutes)
Straining the broth
We wipe the finished broth and all its ingredients through a very fine sieve so that the bones do not pass. The process is labor intensive. To speed up, I separate the meat from the bone by hand, add carrots and onions to the broth whole. I wipe the rest of the fish. And then I interrupt everything with an immersion blender.
In butter (according to the original recipe, pork fat is used), fry onions, red peppers, tomatoes without skins, and whoever likes sharper, - chili pepper (I don’t add pepper when cooking because not everyone likes spicy, but I use the Hungarian paste "eros pista" when submission). At the end, add dry paprika. If there is no tomato, we replace 2 tbsp. tomato paste or a jar of canned tomatoes in their own juice.
We put our frying in the pureed broth and grind it with a blender into a homogeneous mass.
We cut the carp into steaks. Add to our broth. Bring to a boil and turn off. Let stand for 15-20 minutes.
Pour into bowls. Adding pista. Decorate with chopped herbs. Serve the soup so that each serving is enough for a piece of fish. Bon Appetit!!!