Also called fisherman's soup or halaszle. This tasted pretty good and very close to the original, even though it was not prepared outdoors in a tripod over open fire.
2 pounds fish
1 large onion
1 tbsp ketchup
1 tbsp Hungarian crushed paprika spice
1 tbsp paprika
0.25 tsp black pepper
4 bay leaves
4 oz tomatoes
2 fish bouillon cubes
1 tbsp vegetable oil
1 tbsp flour
2 quart water
Chop the onion and saute in the oil until translucent. Meanwhile chop the fish.
Add the spices to the onion and oil mix, saute for a few minutes, do not burn the paprika! Add the flour and cook for a few minutes. Pour in the cold water and mix immediately.
Bring to a boil, add in the fish and chopped tomatoes and simmer for an hour.
Remove half of the fish pieces with a little bit of the liquid, allow to cool a bit and blend until smooth. Pour back into the soup.
Serve with a slice of crusty bread. It tastes quite authentic, but using a mixture of fishes, that are not filleted would be optimal. And cooking it over a fire, of course. I actually preferred it bone-less.