Fish Soup Recipe

Perfect for a tripod and a cozy fall evening by the fire.

Recipe for about 8 people

Ingredients:

• 2 kg fish fillets, such as carp, zander, catfish, or pike
• 4 large onions
• 3 Bell pepper
• 4 Garlic cloves
• 2 Cans of chopped tomatoes
• 3 tablespoons Tomato paste
• 3 tablespoons Sweet paprika powder
• a little hot paprika powder
• about 2.5 liters of fish stock or water
• 2 Bay leaves
• Salt and pepper
• a little oil

Preparation:

1. Heat a pot on a trivet. Chop the onions, bell peppers, and garlic, and sauté them in oil.
2. Sauté the tomato paste briefly. Stir in the paprika and immediately pour in the fish stock.
3. Add the tomatoes and bay leaves. Let everything simmer gently for about 30 minutes.
4. Cut the fish into larger pieces and gently add them to the soup.
5. Let it sit for another 10–15 minutes. Don't stir it too vigorously, so the fish doesn't fall apart.
6. Season to taste with salt, pepper, and hot paprika.
7. Tip: When cooking over an open fire, hang the pot higher as soon as you add the fish. The soup should simmer gently.