Fish and Shellfish in Paprika Broth
40—50 Min
In 1980, top Austrian chef Ewald Plachutta designed a wonderful dish featuring three varieties of fish, crab and mussels. This is an exceptional recipe for special occasions and one of our best from recent decades — now yours to discover and enjoy once again.
Ingredients 4 Portions
- 120 gTarhonya (egg barley), homemade
- 200 gSalmon, filleted
- 200 gMonkfish
- 200 gDogfish
- 4 pcs.Giant prawns
- 4 pcs.Red deep-sea crabs
- 8 pcs.Mussels
- Mirepoix
- Pot herbs
- 1 Splash of vinegar
- 1 pcs.Onion, finely diced
- 1 pcs.Leek
- 3 tbsp.Oil
- 1 lWater
- Fish bones
- 10 pcs.Pepper Black, Whole
- 1 pcs.Bay Leaves, Whole
- 1.5 tbsp.Paprika Special Sweet
- 1 pinchGarlic Granules
- 1 pinchSea Salt, Coarse
Preparation
- 1
Wash the fish bones, then add to a pot of cold water with the salt, garlic, bay leaves, pepper and mirepoix.
- 2
Simmer for 20 minutes, then drain. Heat the oil, add onion and cook through, add tarhonya, stir in Kotányi ground paprika, then deglaze immediately with a splash of vinegar.
- 3
Fill the pot with fish broth. Add the tarhonya and cook until al dente.
- 4
Add the pieces of fish, shellfish and mussels, bring briefly to the boil and allow to infuse.
- 5
Add soup herbs.
Ewald Plachutta
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