"This famous bright-red Hungarian soup is prepared with fish, bell peppers, tomatoes and spicy paprika."
1 tablespoon butter
1 medium onion finely chopped
1 medium green bell pepper chopped
1/2 teaspoon McCormick Gourmet™ Organic Caraway Seed crushed
1 container Kitchen Basics® Original Chicken Stock
2 14 1/2-ounce cans diced tomatoes, drained
1 pound red potatoes cut into 1/2-inch cubes
1 tablespoon McCormick Gourmet™ Paprika, Hot Hungarian
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
2 McCormick Gourmet™ Organic Bay Leaves, Turkish
1 pound firm white fish fillets, such as catfish, cut into 1-inch pieces
1 pound large shrimp, peeled and deveined
MELT butter in large saucepan or Dutch oven on medium heat. Add onion, bell pepper and caraway seed; cook and stir 5 minutes or until tender. Add chicken stock, tomatoes, potatoes, paprika, sea salt and bay leaves. Bring to boil. Reduce heat to medium-low; simmer 20 minutes.
STIR in fish and shrimp. Simmer 5 minutes or just until shrimp are pink. Remove bay leaves before serving. Ladle into soup bowls.
Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in small resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.