Halászlé
Halászlé, from above
Non vegSzeged

Halászlé

Fisherman's soup, bright red with paprika. Christmas Eve in Hungary tastes like this.

60 minTime
42 gProtein each
hotSpice
Fisherman's soup2 chapters · 1 min read

Make it your way

Grandma's waySzeged style with carp.
The original
297kcalsame
42 gproteinsame
4 gfibresame
60minutessame

Halászlé.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish800 g carp or firm river fish, in steaks
Onion3, chopped
Paprika2½ tbsp sweet
Dried red chilli1 to 2 hot peppers
Capsicum (green capsicum, green bell pepper)1, sliced
Tomato1, chopped
Water6 cups
Saltto taste

Method

4 steps
  1. 1Simmer onions with fish heads or trimmings and water until onions dissolve. Strain or blend.
  2. 2Stir in paprika, chilli, pepper and tomato.
  3. 3Add fish steaks and simmer gently without stirring.
  4. 4Season and serve hot with bread and extra hot paprika.
Serve it like this

Serve in an enamel bowl or kettle with crusty bread and a dish of hot paprika.

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Make it a meal

What goes with Halászlé: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Smashed cucumber salad15 min
On the side Coconut chutney10 min
To drink Sweet lassi10 min
Something sweet Dobos torta150 min
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