Halászlé (Fisherman's Soup) is a traditional Hungarian recipe for a classic soup of small whole fish combined with carp in an onion, tomato and paprika sauce with green bell pepper. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Fisherman's Soup (Halászlé).
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Ingredients:
500g small fish, gutted and cleaned
1.2kg carp
1 large onion, finely chopped
1 tomato, chopped
2 tsp paprika
1.2l cold water
salt, to taste
green bell pepper, sliced into rings
Method:
Fillet the carp then slice off the head and tail. Cut the fillets into slices and salt liberally then set aside for 20 minutes to marinate.
Combine the 500g small fish together with the head and tail of the carp in the base of a large pot. Sprinkle with the onion then add the salted carp slices on top followed by the tomato and half the paprika. Cover with the water and bring to a boil.
Continue boiling over fairly high heat for 30 minutes (uncovered); do not stir during this time. About 25 minutes into cooking add the remaining paprika and season with salt to taste. Remove the carp head and tail then divide the soup between four soup plates.
Decorate with the green bell pepper rings and serve accompanied by cooked vermicelli.
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