Since I live in Szeged myself, it was a no-brainer that if I was going to write a recipe for chowder, I would bring you the Szeged version.
Ingredients for 4 people
For the fund:
Bream whole 10% glaze 200-400 g/db : 1 kg
Onion cubes 10×10 mm DARTA: 0,5 kg
Lecsó frozen GastroGarden: 0,2 kg
Salt
Paprika
The meat to be cooked:
African catfish fillets without skin 300-400 g/db : 0,4 kg
Carp fillet with skin MAGYAR 0-4% glaze : 0,4 kg
Salt
For the stock, put the ingredients listed above in 4 litres of water and cook until the meat is completely falling off the bones. Then remove the smoked bacon, as this is added for flavour. Then strain through a sieve with a large mesh sieve to obtain a thick stock. Return to the heat, sprinkle the top with paprika and bring to the boil.
Then add the diced, salted fish fillets and cook for 8-10 minutes.#
