ReceptnaptárBalkan fish soup
Balkan fish soup is a thick paprika soup cooked along the Danube and the Sava, a relative of Hungarian halászlé but with more vegetables: peppers, tomatoes, carrots and bay leaves all go in. It can be made with freshwater or sea fish. With its rich, slightly sweet broth, a bowl of it is a complete meal in itself, with fresh bread for dipping.
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Ingredients
Method
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- Salt the fish fillets and set them aside while you make the soup base.
- Heat the oil in a large pot over medium heat, add the onion and fry for 5-6 minutes until translucent.
- Add the carrot and pepper and cook for another 4-5 minutes.
- Take off the heat, stir in the paprika and immediately add a little water so it doesn't burn.
- Add the tomatoes and bay leaves, then pour in the rest of the water or stock.
- Bring to the boil and cook covered over medium heat for 20-25 minutes until the vegetables are soft and the flavours have blended.
- Season with salt and pepper, then carefully add the fish fillets.
- Cook covered over low heat for 12-15 minutes at a gentle simmer - not a hard boil, or the fish will fall apart - until the flesh flakes white and comes apart easily with a fork.
- In the last few minutes don't stir the soup, just gently shake the pot so the fish doesn't break up.
- Serve hot, sprinkled with freshly chopped parsley, with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the fish to the soup only at the end of the cooking, because 12-15 minutes is ample, and overcooked fish falls apart.
- Once the fish is in, do not stir the soup; just shake the pot, as the recipe says.
- Use fresh, good-quality paprika, because it provides the colour and main flavour of the soup.
Frequently asked questions
Which fish is best?
Carp and catfish are the classics, but zander and white sea fish are also good. A mix of several fish always makes a richer soup.
Can it be made hot?
Yes, add a few slices of hot pepper at the end of the cooking or offer them separately at the table. In Vojvodina the hot version is the more popular.
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More south slavic ideas
- Riblja plata (Balkan grilled fish platter with flatbread)
- Riblji paprikaš (paprika hake stew)
- Grilled trout with Balkan spices
- Brodet (Dalmatian fish stew with rice)
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
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