Hungary-Paprika Fish Soup

2 pounds freshwater fish filets or 3 pounds whole freshwater fish (preferably a
mixture of 2 or 3 kinds of fish)
2 medium onions, sliced into very thin rounds
3 tablespoons mild Hungarian paprika or 2 tablespoons mild paprika and 1
tablespoon hot paprika
2 to 3 crushed dried cherry peppers or 1 to 2 tablespoons crushed dried red
pepper flakes
1 tablespoon salt
water

If using fish filets (fresh or frozen/thawed), wash them under cold water and set
aside. If using whole fish, clean and eviscerate them, then cut the fish into
3-inch chunks. Save the heads and tails to add to the cooking pot for flavor.
Put a layer of sliced onions on the bottom of a large (6-quart) stockpot. Add a
layer of fish and sprinkle it with some of the paprika, crushed cherry peppers or
pepper flakes, and salt. Continue making layers of onion, fish, and spices until
all of the ingredients are in the pot. Add enough cold water to barely cover the
fish.
Bring the mixture to a boil over high heat, then reduce the heat to medium and
let the soup simmer, uncovered, for 1 hour. Do not stir the soup during this
time, but occasionally shake the pot gently from side to side. At the end of 1
hour, taste and add more salt if desired.
Serve hot, dividing the fish evenly among shallow soup bowls for each diner.
Makes 6 servings.

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