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Having "fisherman's soup" for lunch. I've never cooked it but basically: 0. Clean the fish/fishes. 1. A thick base (a stock) has to be made from onions and fish. Usually those parts of a fish are used, which otherwise not so nice to eat (for example a filleted fish, the skeleton with remaining chunks of meat, head, fins etc.; but sometimes small fishes are used, basically what is available). They are slowly cooked until everything, pulped and dissolved. The mass is pressed through some sieve, sometimes a piece of cloth. Powdered red paprika is added to the cleared base and cooked a little more. 2. Then whole pieces of fish meat is added, salt and more paprika (this time the raw type, can be sweet and/or hot). Cooked until the meat is ready. 3. Certain types of pasta can be cooked for it. Many ways to cook a fisherman's soup, this is one. Two tradition exists on the Hungary. One is centered around Baja, at the Danube, and the other around Szeged, at the Tisza. I believe the recipe above falls into Szeged's tradition. I think the one from Baja doesn't involve pressing and the soup is clearer, probably cooked only from the good parts of the fish, plus heda which is removed at the end.