Hungarian Fisherman's Soup (Halászlé)
Halászlé, or Hungarian Fisherman's Soup, is a traditional dish from Central European cuisine that is known for its rich, spicy broth and tender fish. This flavorful soup is a popular choice for special occasions and gatherings, and it's sure to warm you up on a chilly day.
Ingredients
- 2 lbs mixed fish (carp, catfish, perch), cleaned and cut into chunks
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 green peppers, sliced
- 2 tbsp sweet paprika
- 1 tsp hot paprika
- 6 cups fish stock
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the sweet paprika and hot paprika, and cook for 1-2 minutes to release the flavors.
- Add the tomatoes and green peppers, and cook for another 5 minutes.
- Pour in the fish stock and bring to a simmer.
- Add the fish chunks and simmer for 20-30 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with lemon slices and fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Stovetop
Serving suggestions
Serve the Halászlé with crusty bread or Hungarian dumplings for a complete meal.
Tips & tricks
For an extra kick of heat, add more hot paprika to the soup according to your preference.
Cost
$20