Halászlé

Method

Cut the fish into large chunks, reserving the heads and bones for stock if using water. Dice the onions finely and cook gently in butter until softened without browning. Stir in both paprikas immediately, then add the fish stock and bring to a simmer. Cut potatoes, carrot and parsnip into small dice and add to the pot with salt and pepper, simmering until vegetables are nearly tender. Gently add the fish pieces and poach carefully for 8-10 minutes until just cooked through, being careful not to break them apart. Taste and adjust seasoning, then serve hot in deep bowls garnished with fresh dill.