Hungarian Fisherman's Soup

Instructions

1. Prepare the fish
   Clean the fish thoroughly, removing scales and guts if not already done. Cut larger fish into 2-inch chunks, leaving smaller fish whole. Reserve the fish heads and bones for the stock if making your own.
2. Make the base
   Heat the oil or lard in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add vegetables and spices
   Add the diced bell peppers and tomatoes to the pot and cook for 5 minutes until softened. Stir in the tomato paste and cook for 2 minutes. Remove the pot from heat momentarily and add the sweet and hot paprika, stirring quickly to prevent burning. Return to low heat.
4. Create the soup
   Pour in the fish stock or water and add the caraway seeds if using. Bring to a simmer and cook for 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5. Cook the fish
   Gently add the fish pieces to the simmering broth, starting with larger, firmer pieces and the fish heads (if using). Simmer for 10 minutes, then add more delicate fish pieces and continue cooking for another 10-15 minutes until all fish is tender but not falling apart.
6. Finish and serve
   Carefully remove the fish heads if used. Taste and adjust seasoning if necessary. The soup should have a rich, spicy flavor and a vibrant red color. Serve hot in bowls with chunks of fish, garnished with fresh parsley and accompanied by crusty bread.