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Hungarian Fisherman’s Soup (Halászlé)
Hungarian Fisherman’s Soup (Halászlé)
Fisherman’s Soup (Halászlé):
Hungarian Fisherman’s Soup, also known as Halászlé, is a delicious traditional dish from Hungary that is loved by many seafood enthusiasts. It’s a rich and spicy fish soup that embodies the flavors of the Danube River, where it originates.
The soup is typically made with a variety of freshwater fish such as carp, catfish, perch, or pike. These fish are simmered together with onions, paprika, garlic, and tomatoes to create a flavorful broth. The soup gets its distinctive red color from the generous amount of Hungarian paprika used in the recipe.
Ingredients
- 2 pounds mixed freshwater fish fillets (such as carp, catfish, perch, or pike)
- 2 onions chopped
- 4 cloves garlic minced
- 2 tablespoons Hungarian paprika (adjust according to your spice preference)
- 2 tomatoes chopped
- 1 bell pepper diced
- 1 teaspoon caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- Vegetable oil for cooking
- Fresh parsley chopped (for garnish)
- Fresh white bread or Hungarian lángos (for serving)
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Instructions
- Start by cleaning and cutting the fish fillets into bite-sized pieces. Set them aside.
- In a large pot, heat some vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
- Stir in the Hungarian paprika and cook for a minute to release its flavors. Be careful not to burn it.
- Add the chopped tomatoes, diced bell pepper, caraway seeds, and bay leaf to the pot. Cook for a few minutes until the vegetables soften.
- Pour enough water into the pot to cover the vegetables and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Gently add the fish pieces to the pot and season with salt and pepper to taste. Simmer for another 15-20 minutes until the fish is cooked through and tender.
- Remove the bay leaf from the soup and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve the Hungarian Fisherman’s Soup hot with fresh white bread or Hungarian lángos on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 275kcal (14%)Carbohydrates: 12g (4%)Protein: 48g (96%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 113mg (38%)Sodium: 127mg (6%)Potassium: 1072mg (31%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 3172IU (63%)Vitamin C: 52mg (63%)Calcium: 61mg (6%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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