How to cook fish soup in Hungarian

You will need
  • - 1 l fish broth
  • - 500 grams of boneless fish
  • - 2 onions
  • - 2 bell peppers
  • - 10 cherry tomatoes
  • - 1 small bunch of green onions
  • - salt
  • - pepper
  • - cardamom
Wash the fish thoroughly, pat it on a paper towel. If it has been frozen, defrost it. Cut the fillet into small pieces, place in a deep plate, add salt, pepper and cardamom, cover with cling film or a flat plate, put in the fridge for 25 minutes to marinate.
Rinse the Bulgarian pepper, dry, cut in half, remove the seeds, and then cut into strips.
Onion peel, rinse, top notch crosswise. Put the broth on the fire, boil it, put the pepper and onion in it, cook until the onion is soft. After the onion is soft, remove it from the pan.
Now it's small, it remains to add soup. In the pot, send the fish, sliced or whole tomatoes, salt and pepper the soup.Boil it for 20 minutes over medium heat, stirring occasionally.