Heat Level - 4
Sometimes called "the bouillabaisse of Hungary," Paprika Fish Soup is simplicity itself. It originated centuries ago with the fishermen who cooked it in big metal pots over campfires on the embankments of Hungary’s great rivers, including the Danube. In Hungary this fish soup often contains several kinds of local fresh fish—carp, catfish, sterlet, pike, perch, bream, whatever is available as the catch of the day.
My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Here is the classic hot sauce of Chile, one that is served with grilled
or roasted meats. The type of chiles used varies considerably, depending
on availability and the cook's preference.
It may seem like cheating, but I like to use canned curry paste for this dish since it avoids the work of chopping and pounding that homemade curry paste involves. This dish takes its name from the northern Malaysian port city, but in Thailand the sauce is creamier and richer than the dry dark curries popular there.
NOTE: This recipe requires advanced preparation. These spicy beans are a great addition to an appetizer tray.
Here is my version of the classic hot sauce of Rórigues Island in the
Mascarenes. It is very thick, so feel free to thin with more water if
you want. You’d think that this sauce might be sour, but it’s not–the
sugar in the red chiles seems to temper the tart lemons. Any fresh red
chiles can be used, and you can adjust the heat level to your liking.
The yield is high here, but the color is so beautiful that you should
put the excess in decorative bottles as gifts for your friends. It will
keep for several weeks in the refrigerator. Serve it over fish or other
With the native chile and piñon nuts, it's not surprising that this is one of New Mexico's favorite candies.
Here is a classic pique recipe from Puerto Rico. As usual, the longer
the chiles steep, the hotter the sauce will be. It should be stored in a
bottle with a sprinkler cap so the amount of sauce can be controlled as
it is sprinkled over grilled fish, poultry, or even into salads. Note:
This recipe requires advance preparation.