Hungarian Food - Fisherman's Soup (Halászle)
Hungarian Fisherman's Soup - Halaszle
What are Carp and Catfish?
Hungarian Fisherman’s Soup (Halászlé)
Hungary is landlocked so that traditionally, all of its fish come from its rivers and lakes. The most notable ones are the Danube River, the Tisza River and Lake Balaton, the largest lake in central Europe.
Hungarian fisherman’s soup (halaszle) is normally made with fresh caught fish prepared in a narrow-bottomed, black kettle hung on a tripod over an open fire.
The fish used varies with the location, but usually include carp or catfish and some smaller varieties. First a court bouillon is made from the head, skin and bones. Then some onions and a tomato are cooked in the stock and pureed.
Next the broth is poured over the fish pieces, paprika and green pepper slices and everything is gently cooked for about 10 minutes until the fish is just done. Some people add a teaspoon of hot paprika and the soup is often served with some cooked vermicelli on the side.
Carp is generally not eaten in the United States so I recommend that you use a combination of two parts catfish to one part freshwater fish such as perch. It is important that the fish is fresh so you should have your local fishmonger clean the fish for you and save the head, skin and bones for you.
1 2-3 Lb. Catfish
1 one pound Perch or similar fish
2 Medium Onions peeled and finely chopped
1 Medium Tomato peeled and chopped
1 Medium Green Pepper cored and cut into ¼ inch slices
2 Tablespoons Sweet Hungarian Pepper
1 Teaspoon Hot Hungarian Pepper (optional)
Salt and Pepper to taste
8 Ounces of Cooked Vermicelli
2 Quarts of Water with One Teaspoon Salt
2 Medium Onions Peeled and cut into quarters
- Make the fish stock by adding the heads, skins and bones to the two quarts of salted water and gently boil for 30 minutes and then strain the broth.
- Add the chopped onions and tomato to the fish broth and simmer for 30 minutes.
- Puree the mixture in a blender.
- Place the fish pieces in a four-quart soup kettle and pour the fish broth over them.
- Bring the ingredients to a boil and add the sliced peppers and the paprika and continue simmering for ten more minutes.
- Adjust the seasoning with salt and pepper and serve.
Halaszle in Szeged, Hungary
Fish Soup at Tiszacsege, Hungary
Fish Soup Festival in Hungary
More Hungarian recipes by rjsadowski
- Hungarian Food - Veal Paprikash (Borjupaprikás)
Nearly everyone has heard of chicken paprikash, but they don't realize that they can make it with veal too. This easy recipe also includes mushrooms, tomato and a bell pepper. Served with rice, noodles, dumplings or spaetzle veal paprikash makes a si
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Chicken Paprikash (Csírkepaprikás...
Chicken paprikash is one of the best known Hungarian dishes. Traditionally it is made with a whole chicken cut up into pieces, but you can use only the parts that you like. My family prefers legs and thighs. What differentiates paprikash from goulash
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food - Cabbage with Noodles
If you are looking for a meal that is inexpensive, easy to make and delicious, try cabbage and noodles. This recipe can be turned into a main dish by simply adding sausage slices or browned hamburger. If you use bacon ends and pieces, you can feed a
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic