Halászlé
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The Tale of Halászlé
Story updated
Halászlé, a paprika-spiced fisherman's soup, developed along the Danube and Tisza rivers among Hungarian fishing communities, who cooked freshly caught carp or other river fish over open fires. Regional versions vary widely, with towns along the rivers each claiming their own traditional recipe.
Ingredients
Scale:· 6 servings
- 3 lb mixed freshwater fish (carp, catfish), cut into pieces
- 2 onions, sliced
- 3 tbsp sweet Hungarian paprika
- 1 tbsp hot paprika
- 2 tomatoes, chopped
- 1 green bell pepper, sliced
- 8 cups water or fish stock
- Salt
- Thin egg noodles (optional), for serving
Instructions
- 1Simmer fish heads, bones, and trimmings with half the onions in water for 30 minutes to build a stock, then strain.
- 2Sauté the remaining onions until soft, remove from heat, and stir in sweet and hot paprika.
- 3Return the strained stock to the pot with the paprika onions, tomatoes, and bell pepper, and simmer 15 minutes.
- 4Add the fish fillets and simmer gently 10-12 minutes until just cooked through, without stirring too much to keep the pieces intact.
- 5Season with salt to taste.
- 6Serve hot, ladled over egg noodles if desired.
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