Soups
Halaszle (Fisherman’s Soup)
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) mixed freshwater fish (carp, catfish), cleaned and cut into portions
- Fish bones and heads for stock
- 2 onions, finely chopped
- 3 tbsp sweet paprika
- 1 tsp hot paprika (optional)
- 2 tomatoes, chopped
- 1 green pepper, chopped
- 2 l (8 cups) water
- Salt, to taste
Method
- Simmer fish bones, heads, one onion and water for 45 minutes to make a stock; strain.
- Soften the second onion in a little oil in a clean pot; remove from heat and stir in paprika.
- Add the strained stock, tomatoes and green pepper; simmer 20 minutes.
- Add the fish portions and simmer gently 15-20 minutes until just cooked through, without stirring vigorously.
- Season with salt and serve hot in the same pot.
Introduction: A fiery paprika-red fish soup made from freshwater fish such as carp or catfish, halaszle originates along the Danube and Tisza rivers and is especially associated with Christmas Eve suppers in many Hungarian households.
Cultural Background: A fiery paprika-red fish soup made from freshwater fish such as carp or catfish, halaszle originates along the Danube and Tisza rivers and is especially associated with Christmas Eve suppers in many Hungarian households.
Tips: Simmer the fish gently and avoid stirring once added, so the delicate flesh doesn't break apart.
Variations: Tisza-style versions strain the soup smooth before adding fish; Szeged-style keeps it rustic and chunky.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating: Reheat very gently over low heat to avoid overcooking the fish.
Nutrition: Approx. 260 kcal, 26 g protein, 10 g fat, 12 g carbohydrate per serving.
FAQs:
Q: What fish is traditional?
A: Carp is the most traditional choice, often combined with catfish or pike for depth.
Q: Why is it linked to Christmas Eve?
A: Fish is customary on Christmas Eve in Hungarian Catholic tradition, making halaszle a common festive first course.
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