Halászlé

Name: Halászlé
Total time: 1 h 30 min
Yield: 4
Cuisine: Hungarian
Ingredients: 1.5 kg Whole carp, cleaned and cut into steaks; 600 g Onions, roughly chopped; 4 tbsp Sweet Hungarian paprika (édesnemes); 1 tsp Hot paprika (csípős); 1 Hot cherry pepper; 1 Tomato, chopped; 1 Green pepper, sliced; 1.5 L Water; 2 tsp Salt

River fish simmered in a soup so red with paprika it looks like it should be dangerous — cooked on the Danube and the Tisza in a kettle over a fire, and eaten at Christmas.

Sumber

Resep oleh Hungarian outdoor kitchens · 🏺 Tradisional · The bogrács — a cauldron hung over an open fire on the puszta. Goulash and fisherman's soup were both cooked outside long before they reached a stove.

Hungarian · river fish soup — An ownerless traditional dish, so no cook is credited. `Halászlé` redirects to `Fisherman's_soup`, and that article is about halászlé specifically — it opens with the Hungarian name and covers the Szeged and Baja styles, the carp, the paprika and the Christmas Eve tradition. Quantities and method are this book's own.

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Langkah

Cut the fish into thick steaks, salt them and put them in the fridge while you make the base.
Put the head, tail, fins and any trimmings in a pot with the onions and water. Boil hard for 45 minutes.
💡 This is the only stage that gets a hard boil, and it is what makes the soup. Everything after is barely a simmer.
Push the whole lot through a sieve, pressing hard, and return the red-brown liquid to the pot. Discard the solids.
Take the pot off the heat and stir in both paprikas. Add the tomato, green pepper, cherry pepper and salt.
Bring back to a bare simmer, slide in the fish steaks and cook 12 minutes. Do not stir — shake the pot instead.
💡 A spoon breaks the fish into shreds. Hungarians shake the kettle by the handle and never put a spoon in.
Serve at once with white bread, and a bowl of hot cherry peppers on the table.

💡 Tips

Szeged style is strained smooth like this; Baja style serves it over noodles with the fish in pieces. Both are correct and Hungarians argue about it.
Carp roe, if the fish has it, goes in for the last 5 minutes and is the best part of the bowl.
This is Christmas Eve food in most of Hungary — carp on the table on 24 December, not turkey.