Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups fish or chicken broth
- 1 can diced tomatoes, drained
- 1 red bell pepper, chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup sour cream
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat olive oil over medium heat.
2. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add paprika, salt, black pepper, and cayenne pepper and stir to combine.
4. Add fish or chicken broth, diced tomatoes, and red bell pepper and bring to a simmer.
5. Add fish and simmer until cooked through, about 5-7 minutes.
6. Stir in chopped parsley and sour cream.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Chicken broth can be substituted with vegetable broth.
- Sour cream can be substituted with Greek yogurt.
Variations:
- Add chopped potatoes or carrots for a heartier soup.
- Use smoked paprika for a smoky flavor.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, sour cream, or croutons.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Green salad, roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Paprika is a spice made from ground peppers and is commonly used in Hungarian cuisine.
Flavor profiles:
Savory, slightly spicy, and smoky.
Serving suggestions:
Serve hot as a main dish.
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Region: Hungarian