Fisherman's Soup (Halászlé)
Overview
Halászlé is the fiery red fish soup of Hungary, made with freshwater fish such as carp, catfish and pike. The heads, bones and smaller fish are simmered with plenty of onion and then sieved to make a thick stock, which is generously seasoned with Hungarian paprika and hot pepper. Thick slices of carp are then poached in it just before serving. The Szeged style uses a strained, rich broth, while the Baja style adds thick noodles. It is a traditional Christmas Eve dish in many Hungarian homes.
History
Halászlé grew from the cooking of fishermen along the Danube and Tisza rivers, who made soup from their catch in kettles over open fires. Paprika, which became central to Hungarian cooking, gave it its colour and heat. Towns such as Szeged and Baja are famous for their own styles and hold fish soup festivals where cooks compete over large outdoor kettles.
Main ingredients
Carp and other river fish, onion, hot and sweet paprika, green pepper, tomato. The soup is built on paprika fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Hungary
Recipe
Method
- 11 h
Simmer fish heads, bones and small fish with onions in the water for 1 hour.
- 2
Press through a sieve to make a thick stock.
- 3
Bring to the boil with paprika, pepper and tomato.
- 410 min
Add the carp fillets and cook gently for 10 minutes without stirring.
- ✓
Serve. About 1h 30m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
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