Halászlé

Scale the fish (carp, catfish or pike-perch), gut it, remove the gills, and cut into large pieces about 4–5 cm thick. Salt lightly and set aside while you prepare the base.

Slice the onion into half-rings and finely chop the garlic. Heat oil over medium heat in a Dutch oven or heavy-bottomed pot, and sauté the onion with garlic for 8–10 minutes until soft, without browning.

Remove the pot from the heat, add the sweet and hot paprika, and stir quickly for 10–15 seconds — the paprika must not scorch, or the soup will turn bitter.

Return to the heat, add the green bell pepper cut into strips, the finely chopped tomatoes, and the whole chili pepper. Pour in water and bring to a boil.

Simmer the base uncovered over medium heat for 20 minutes, until the vegetables soften and release their flavor into the broth.

Lower the fish pieces into the boiling base in a single layer. Cook for 10–12 minutes over moderate heat, gently swirling the pot by the handles rather than stirring with a spoon, so the fish doesn't fall apart.

Remove the chili pepper, season the soup with salt to taste, and let it rest covered for 5 minutes so the flavors come together.

Serve the halászlé piping hot in deep bowls with fresh white bread.