Richárd Farkas' special fish soup recipe

Alaple

• 3 kg fish bones (50% mixed, 50% carp)
• 1 carrot
• 1 piece of parsnip
• ¼ zeller
• ¼ fennel
• 2 red onions
• 4 cloves garlic
• 1 tomato
• 1 bell pepper
• 3 bay leaves
• 8 peppercorns

Preparation:

• Wash the fish bones and then bake in an oven preheated to 220 degrees for 20-25 minutes.
• Put the bones in cold water and bring to a boil. After boiling, skim off the foam and add the vegetables.
• Cook covered for 4-6 hours, then strain through a cloth diaper.

“Fish juice”

• 1 kg of red onion
• 5 cloves of garlic
• 3 tablespoons smoked mangalica fat
• 4 tablespoons of Fajszi fish soup with spicy paprika
• 3 l alaplé
• salt, pepper, cumin

Preparation:

• Cut the onions in half and, if possible, fry them in fat in a hot cauldron (smoke is the best seasoning, but a pot will do), then pour over 0.5l of stock.
• Blend the onions with a stick blender or in a blender, this will give the soup its "thickness".
• From here, in the classic way, add half of the paprika, the fish stock, salt, pepper and a pinch of cumin and simmer for 25 minutes.
• Refresh the soup with the other half of the paprika and boil for another 5 minutes.

Soup filling

• 1 kg boneless fish fillet (gray catfish, sturgeon, perch)
• 2 capsicum peppers
• 100 g sun-dried tomatoes
• 1 red onion
• 2 tablespoons pickled wild garlic fruit and juice
• 100 g buckwheat crisps
• Grated zest of 1 lemon
• 1 pinch sumac

Preparation:

• Wash the buckwheat, dry it and fry it in oil at 180 degrees until crispy.
• Roast the peppers over an open fire or with a torch, clean, deseed, and cut into thin strips with the sun-dried tomatoes, then mix in the finely chopped red onion, wild garlic and its juice, and lemon zest. Season with salt, pepper, and a pinch of sumac.
• The fish can be cooked in 1 minute in the bubbling broth or seared with a torch and baked in an oven at 80 degrees for a few minutes.

Serving

• 1 bunch of finely chopped parsley leaves
• maybe a bottle of trout or sturgeon caviar
• The pickled vegetable filling is placed at the bottom of the soup bowl, then a little buckwheat crisp is spooned on top.
• Place the fish fillet on this, sprinkle with parsley and you can also add caviar on top.