Hungarian Fisherman's soup
Background
Fisherman's soup is one of the most famous and popular dishes in Hungarian Cuisine, particularly in summer and on Christmas Eve. It's made with freshwater river fish which has resulted in there being two basic versions from each areas beside the two major Hungarian rivers, the Danube and the Tisza. This recipe is popular along the banks of the Tisza and it's called Tiszai Halászlé. Traditionally, fisherman's soup is made outside in a cauldron hanging on chain from a tripod over an open fire, but these days it's made on the hob too. It takes a long time to cook the stock - but this can be made in advance, even the day before the meal. It is served with dried chilli pepper or hot green pepper, pickled cherry peppers or stuffed pepper with cabbage. This hearty fish soup is normally followed by Hungarian desserts such as Túrós tészta or Mákos guba.
Ingredients
- 1 kg of mixed small river fish
- 1 medium carp (about 1 kg)
- 2 large onions
- 1 green pepper
- 1 large ripe tomato
- 2 Tbsp sweet paprika
- Salt, fat, oil
Instructions
Tips
- These days Hungarian cheat a bit and buy the fresh stock from supermarkets. Alternatively they make lots of it themselves and freeze portions of it for various occasions.
- Use at least 2-3 different small fish for the stock - this can be bream, crucian carp, catfish, sturgeon, etc.
- If you want to cook the eggs/sperm add this to the soup during the last 10 minutes of cooking.
Categories
- Meal Type: - Dinner - Lunch - Main - Seasonal - Slow Cook - Soup
- Cuisines: - Mid&East European
- Occasions: - Christmas - Picnic - Sunday Lunch
- Ingredients: - White fish
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Gluten Free - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Semi-vegetarian
- Skill Levels: - Moderate
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