Recipe of Any-night-of-the-week Halászlé (Hungarian fisherman's soup)

Halászlé (Hungarian fisherman's soup).

Halászlé (Hungarian fisherman's soup)

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, halászlé (hungarian fisherman's soup). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Halászlé (Hungarian fisherman's soup) is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Halászlé (Hungarian fisherman's soup) is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have halászlé (hungarian fisherman's soup) using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Halászlé (Hungarian fisherman's soup):

  1. {Make ready 1 1/2 kg of freshwater fish (traditionally carp or catfish).
  2. {Take 2 of onions, chopped.
  3. {Prepare 2 of peppers (preferably not bell peppers as they are too sweet), finely chopped.
  4. {Prepare 4 of fresh over ripe tomatoes, chopped..
  5. {Prepare 2 cloves of garlic, minced.
  6. {Get 1 tbsp of extra virgin olive oil.
  7. {Make ready 3 tbsp of paprika (preferably hungarian).
  8. {Take 1 tsp of marjoram.
  9. {Make ready 1 of bay leaf.
  10. {Get 1 tsp of caraway seeds.
  11. {Take to taste of Chilli.
  12. {Take to taste of Salt.
  13. {Take of Fish stock (cube is acceptable).
  14. {Make ready 500 ml of water.
  15. {Take 1 pinch of mace.
  16. {Prepare 1 pinch of cayenne.

Steps to make Halászlé (Hungarian fisherman's soup):

  1. prep the fish by first removing the head, tail and any fins. Do not discard. Then cut the remaining body into sections, about 2 cm wide and set aside..
  2. Using the oil, sautee the onions until soft and clear and add the garlic. Then add the paprika and stir until a paste forms. Now add the caraway and marjoram, followed a little water ( just enough to stop the paprika from sticking). Cook on low heat for about ten minutes with the lid on..
  3. Add the peppers and tomatoes along with a ladle of water and turn the heat up to high and cook without a lid. As the water reduces, add more, one ladle at the time and keep reducing it, then add and reduce, add, reduce. The aim here is to break down the vegetables as much as possible, so you wind up with a really thick, rich liquid..
  4. Once you have run out of water, add the fish head, tail and fin, followed by enough stock to half submerge the head. Add your bay leaf. Cook without the lid for about 15 minutes (or until the skin on the top of the head begins to wear away) on a medium heat. The purpose of these fish parts is solely to add flavour to the broth..
  5. Now gently lay the remaining fish into the pan and add more stock until they are almost completely submerged. Add salt and chilli. Cook on medium heat until fish turns white. Do not stir at this stage as you will damage the fish, but rather just shake the pot from time to time..
  6. Remove all fish from pot and discard head, tail and fins (unless you want to eat them, but I personally choose not to). Bring the broth to boil one last time and sift the liquid into the bowl you're serving from. Add the fish to the liquid and serve with fresh crusty bread. Also, provide a side plate for the bones, of which there are many. Please eat carefully..

So that's going to wrap this up with this exceptional food halászlé (hungarian fisherman's soup) recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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