Set out a scale and the equipment for Fisherman's soup. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, yellow onion, sweet paprika, tomato, cayenne, kosher salt, red bell pepper. Fisherman's soup is cooked in Hungary as its own dish. Simmer onion and paprika, then add the fish so it does not boil apart. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
