RecetasHungarySzegedi Halászlé

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Szegedi Halászlé

Szeged-Style Fish Soup

A rich and spicy Hungarian fish soup originating from Szeged, characterized by its deep red color from paprika and a complex flavor profile from various types of freshwater fish.

Tiempo de Preparación30 minutes
Tiempo de Cocción1 hour 30 minutes
Tiempo Total2 hours
Porciones6
DificultadHard
Szegedi Halászlé - Hungary traditional dish

🧂 Ingredientes

  • 2 kg Mixed freshwater fish (carp, catfish, pike, perch)(cleaned, scaled, and cut into 2-inch pieces. Heads and bones reserved for stock.)
  • 4 large Onions(finely chopped)
  • 6 tbsp Hungarian sweet paprika
  • 2 tbsp Hungarian hot paprika(or to taste)
  • 4 tbsp Lard or vegetable oil
  • 400 g Tomatoes(chopped)
  • 2 medium Green bell pepper(seeded and chopped)
  • 6 cloves Garlic(minced)
  • 1 tsp Caraway seeds
  • to taste Salt
  • 2 liters Water

💡 Consejos de Profesional

  • Using a variety of freshwater fish is key to the authentic flavor.
  • Don't skip the fish stock; it adds significant depth.
  • Adjust the amount of hot paprika to your preferred spice level.
  • The soup is often made even richer by adding a bit of fish roe if available.

Ideas de "Twist"

Inspiración para tu propia versión de esta receta

  • Some recipes include a small amount of sour cream stirred in at the end for added richness.
  • Can be made with just one or two types of fish if a variety is not available, though the flavor will be less complex.

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