Hungarian Fisherman’s Soup in Tucson with Elizabeth (and Elena)

Ingredients:

1 coarsely chopped red onion

1 tablespoons olive oil                                                                                                              

1 coarsely chopped green pepper

4 cloves garlic smashed

3 coarsely chopped medium tomatoes

1/2 cup red or white wine (I used red)

4 cups water

2 teaspoons vegetable bouillon (I use the paste version found in the soup section of most grocery stores)

2 tablespoons hot paprika

1 tablespoon smoked paprika

4 potatoes cubed

1 lb firm fleshed white fish (I used cod) cut into 4 large chunks

Salt and pepper to taste

Fresh parsley/sour cream (if desired) for garnish

Instructions:

Heat the olive oil in a heavy bottom soup stock pot, add onion and peppers. Stir over medium heat until slightly browned.   Add garlic, stir and additional two minutes.  Add the tomatoes, water, bouillon and wine.   Let come to a simmer and add paprika and the potatoes. Simmer gently for approximately 15 minutes or until the potatoes are soft.  Make four small indentations in the soup and nestle the fish pieces into the stew, spooning more sauce on top so that the fish is completely covered.  Simmer 7 minutes or until the fish is soup. Add salt and pepper to taste.  Divide into four portions, garnish with parsley and sour cream (if desired).