Hungary / Soup
Halászlé
A fiery red fisherman's soup on paprika, made from river fish in a cauldron.
Ingredients
- Carp, in steaks1 1/2 kg
- Small river fish, for the broth800 g
- Onions800 g
- Sweet ground paprika4 tbsp
- Hot paprika1 tsp
- Hot cherry pepper1
- Tomato1
- Bell pepper1
- Roe or milt, optional150 g
- White bread, to serve400 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the carp into steaks, salt them and chill them an hour; the salt firms the flesh.
Put the small fish, heads, backbones and all the sliced onion into the cauldron and cover with water.
Cook an hour over medium heat, until the fish and onion have completely broken down.
Press the broth through a sieve, working the flesh through, and return it to the cauldron. Discard the bones.
Take the cauldron off the fire and stir in both paprikas until the colour is even.
Return it to the fire, add the tomato, pepper and the hot chilli and bring it up.
Lower in the carp steaks and the roe and cook twelve minutes, only rocking the cauldron. Serve with white bread.
