ReceptnaptárSzeged-style fisherman's soup (halászlé)
The soul of Szeged-style fisherman's soup (halászlé) is the thoroughly cooked, strained fish stock — rush this step and you get a thin, flavourless soup instead of a proper halászlé.
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Ingredients
Method
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- Put the heads, backbones and fins left from cleaning the fish into a large pot with the oil and the thinly sliced onions.
- Fry the onion with the fish trimmings over medium heat for 5 minutes, stirring gently, until the onion starts to turn translucent.
- Pour in enough cold water to cover generously (about 2.5-3 litres), add the sliced green peppers and the diced tomatoes, then bring to the boil.
- Cook uncovered over low heat for 45-50 minutes so the stock draws the flavour out of the bones - skim off the foam that forms on top now and then.
- Press the stock through a sieve or strainer (pushing the onion through as well) to get a thick, silky soup, and discard the solids.
- Pour the strained soup back into the pot, season with the paprika, hot paprika and salt, and bring to the boil.
- Add the fish fillets and cook uncovered over low heat, just barely simmering, for 15-20 minutes until the flesh flakes white but doesn't fall apart.
- Only move the pot gently (stirring easily breaks up the fish), and check that the thickest piece of fish is cooked through.
- Serve hot with fresh white bread, sprinkled with hot paprika.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Simmer the stock uncovered for at least 45 minutes so the gelatine releases from the bones — this is what gives the soup its thick, velvety texture, no roux needed.
- When straining, press the onion through the sieve too: this is what makes the soup creamy, not just flavourful.
- Cook the filleted fish pieces uncovered, at just a gentle simmer, for 15-20 minutes, and don't stir — the flesh breaks apart very easily.
- It's worth using a mix of carp and catfish: the carp gives the characteristic flavour, the catfish gives boneless, meatier bites.
- Keeps 2 days in the fridge; it's best to reheat the broth and the fish pieces separately so the fish doesn't overcook.
Frequently asked questions
Why does the fish fall apart in halászlé?
Don't stir with a spoon during the second cooking — just move the pot gently, the fish flesh is fragile.
What's the difference between Szeged-style and Baja-style halászlé?
The Szeged version is a strained, creamy soup with the fish cooked in it; the Baja version adds pasta to the bottom of the kettle and the soup stays unstrained and chunky.
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More hungarian ideas
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- Cold poached fish with onion and vinegar dressing
- Cold poached fish with tartare sauce
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