ReceptnaptárFisherman's soup (paprika fish soup)
Halászlé, the paprika-red fisherman's soup, is the festive dish of the lands along the Danube and the Tisza, and in many Hungarian families an essential part of Christmas Eve. This version is made with boneless fillets, so everyone can tuck in without worry, and the flavour is built on plenty of onions and good paprika. It takes few ingredients, but every one of them counts.
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Ingredients
Method
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- Clean the fish, cut into pieces, salt each one and set aside in a cool place for 30 minutes.
- In a large pan, bring the water to the boil over medium heat with the chopped onion.
- When the onion has cooked for 8-10 minutes and just softened, add the paprika and the chilli and stir.
- Cook for another 10-15 minutes so the onion softens completely and the soup thickens with the paprika.
- Carefully add the salted fish pieces.
- Cook uncovered over low-medium heat, shaking the pan gently (don't stir, so the fish doesn't break up) for 15-20 minutes until the fish is cooked and its flesh flakes apart.
- Taste and add more salt if needed.
- Serve hot in a bowl or kettle, with fresh bread.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- For a really full flavour, ask the fishmonger for carp heads and trimmings as well. Simmer them with the onions and strain the broth before adding the fillets.
- Do not stir the soup, just shake the pot, because a spoon breaks up the pieces of fish and clouds the broth.
- The paprika should be fresh and of good quality, because in this dish it provides almost all of the flavour and colour. Old, brownish paprika gives a bitter, dull soup.
Frequently asked questions
What is the difference between Baja and Szeged halászlé?
Baja halászlé is typically made with carp and served with thin matchstick pasta, while the Szeged style uses several kinds of fish and a sieved broth. This recipe follows the simpler direction, which is easy to cook at home.
What pasta or side should I serve with it?
Fresh white bread is the simplest choice, but matchstick pasta cooked separately suits it well too. You can also put sliced hot peppers or a hot paprika paste on the table.
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