Halászlé - Hungarian Fisherman's Soup

Directions

1. Clean and wash the fish in cold salted water.

2. Cut onions into large slices. Cover the bottom of the kettle (or a large pot) with one layer of onion slices, then add a layer of fish. Alternate in layers using the remaining onion slices and fish.

3. Add 1-2l of water to the kettle to cover the contents. Bring to a boil, then reduce heat to simmer. Season the fish with paprika and salt.

4. Cover the kettle and simmer for 30-40 minutes, or until the fish flakes can be separated with a fork into thin, layer-like pieces. Shake gently occasionally during cooking; but do not stir.

5. Remove the fish from the kettle with a slotted spoon and place it in a large serving bowl or soup tureen. Strain the broth over the fish and serve in bowls.