Set out a scale and the equipment for Fisherman 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, red bell pepper, low-sodium fish broth, cayenne, kosher salt, olive oil. Fisherman soup is cooked in Danube as its own plate, not as a copy of a restaurant menu. Simmer onion and a heavy hand of paprika, then poach the fish in that broth until it flakes. Amounts are for 4 from foods this library can count.
