Hungary · Fish · No. 254
Hungarian Fish Soup (Halászlé)
One portion, 33 minutes, and only 10 minutes of chopping. There's a kick to it.
Per portion
340kcal
29 gProtein
19 gCarbs
17 gFat
Calories from protein 34%, carbs 22%, fat 44%. Estimated from the ingredients.
Roughly £3.20 a portion.
Spicy
Method
- 1
Heat the oil in a saucepan and sauté the onion for 8 minutes until soft and translucent.
- 2
Remove the pan from the heat and stir in the sweet and hot paprika (this stops it burning and turning bitter).
- 3
Add the tomato, green pepper and stock, return to the heat and simmer for 10 minutes.
- 4
Add the fish chunks and simmer gently for 6–8 minutes until just cooked through.
- 5
Season to taste with salt and black pepper and scatter with parsley to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/hungarian-fish-soup-halaszle/
