Halászlé - Hungarian Fisherman's Soup
Try this Halászlé - Hungarian Fisherman's Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 2 tablespoons hungarian sweet paprika
- 3 tablespoons olive oil
- fresh parsley for garnish
- 2 cups (loosely packed) roughly chopped red onion (or 1 c
- 1 1/2 cups chopped green capsicum
- 6 cloves garlic crushed
- 2 cups diced fresh tomatoes with their juices
- 1 cup white wine (optional - add additional fish stock i
- 1 litre fish stock
- 1 - 2 pinches smoked paprika (optional)
- 2 medium potatoes cubed
- 1 1/2 kg whole perch (about 2 fish) ( or similar firm-flesh filleted, bones and heads reserved (ask your fishmonger to do this for you), cut into large 3 - 4 cm pieces
- sour cream and bread rolls to serve
- Carbohydrate 21.3943837565025 g
- Cholesterol 0 mg
- Fat 13.7966062558629 g
- Fiber 10.7313379079066 g
- Protein 5.24640375170245 g
- Saturated Fat 1.99491750084612 g
- Serving Size 1 1 recipe (1557g)
- Sodium 86.8520729199379 mg
- Sugar 10.6630458485959 g
- Trans Fat 0.662405625267865 g
- Calories 196 calories
Heat the olive oil in a heavy bottom pot and add onion and peppers. Add a pinch of salt and cook until a light brown colour.Add garlic and stir for 2 minutes, then add diced tomatoes and white wine (if using). Bring to a simmer, add the fish stock.Bring back to a slow boil and add paprika(s). Add potatoes and continue cooking at a simmer for 20 minutes. Season with salt and pepper.When potatoes are cooked through, add diced fish and simmer as further 10 minutes or until fish is just cooked. Taste and adjust salt and pepper.Ladle soup into bowls and garnish with fresh parsley and a dollop of sour cream. Serve with warmed bread rolls.
