Hungarian Fisherman’s Soup (Halászlé)
Ingredients
Method
- 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!
Nutrition
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