This famous bright-red Hungarian soup is prepared with fish, bell peppers, tomatoes and spicy paprika.
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.
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.