Halászlé (Fisherman's Paprika Soup) 🐟

Name: Halászlé (Fisherman's Paprika Soup)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Hungarian
Ingredients: 1 kg mixed freshwater fish (carp, catfish, pike), steaks 2 cm thick; 300 g fish bones/heads, salted 20 min (traditional stock base); 2 onions, finely chopped; 3 tbsp Szeged sweet paprika + 1 tsp hot paprika; 2 tomatoes; grated; 1 green pepper; sliced; 1.5 L water; Salt; pepper; a sprig of parsley; Crusty white bread, to serve

The Tisza and Danube's answer to bouillabaisse, dyed the colour of Szeged's ground paprika: a fierce, clear broth of carp, catfish and salted river bones, simmered with onions and sweet-red pepper, finished with pieces of fish that fall apart at the touch of the ladle. Eaten with crusty bread at the open-air fisherman's festivals, from a kettle over an open fire if you do it properly.

Southern Great Plain Hungarian ⏱ 45 min Media

Método

1

Sweat the onions in a wide pot till golden; pull off the heat, stir in the paprikas at once — the oil must fry the pepper, not burn it.
2

Add the salted bones, grated tomato and water; boil hard 20 minutes, then strain out the bones. This is the broth's spine.
3

Return the broth, slide in the fish steaks in one layer, add the green pepper. Boil once, then keep it at a sharp simmer 15–20 minutes — no stirring, the fish crumbles if you do.
4

Correct colour is deep brick red and the surface shimmers with pepper fat; season with salt and pepper.
5

Serve in deep bowls with the bread on the side. Traditionally the pot stays on the fire at the table.

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Halászlé (Fisherman's Paprika Soup) 🐟

Método

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