ReceptnaptárMixed fish paprikash
Mixed fish paprikash is the thicker, saucier relative of halászlé, the Hungarian fisherman's soup: several kinds of fish, smoked bacon, onion and paprika, braised with very little water. The bacon gives the lean fish a smoky, rich base and lends the dish much greater depth. Serve it with fresh bread or túrós csusza, noodles with curd cheese, and a little hot paprika suits it nicely.
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Ingredients
Method
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- Wash the fish pieces, salt each one and leave for 15 minutes.
- Dice the bacon finely and fry it in a pan until pale golden.
- Add the finely chopped onion and cook for 5 minutes until translucent.
- Take off the heat and stir in the paprika.
- Lay the fish pieces on top and carefully pour in enough water to cover.
- Cover and cook over medium-low heat for 20-25 minutes from when it boils; don't stir, just shake the pan gently.
- Halfway through, taste the liquid and add salt if needed.
- When the fish is cooked (the flesh is white and flakes apart), stir gently.
- Serve at once, hot, with fresh bread or boiled pasta.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use at least two kinds of fish, such as carp and catfish, because one is fattier and the other firmer, and together they give the dish its distinctive flavour.
- Do not stir the fish with a spoon, just shake the pan, because the pieces break up and the paprikash turns mushy.
- Fry the bacon until pale gold, because bacon browned all the way can give the sauce a bitter taste.
Frequently asked questions
What is the difference between halászlé and fish paprikash?
Halászlé is a soup with plenty of liquid, whereas fish paprikash is a stew-like main course with a thick sauce. The latter is also often made with sour cream and bacon.
How can it be enriched?
A pepper and a tomato added with the onion bring plenty of flavour, and a spoonful of sour cream before serving softens the sauce. Boiled noodles and potatoes also make good sides.
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