Fisherman’s soup is one of the main dishes on Christmas in Hungary. It is a hot soup prepared with different types of river fish. Traditionally, fish soup is prepared in a small kettle on an open fire by real fishermen.
This soup originally comes from Szeged, the small city of Csongrád county (located on the Danube banks).
There are two types of fishermen’s soup in Hungary; one is from Szeged, and the other is from Baja. Many variations include fish roe, giving the broth a mealy texture.
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Tasteful Traditional Hungarian Fish Soup from Szeged. Original Recipe of Szegedi Halaszle.
Local Recipe Name with Local Characters: Magyar Szegedi Halászlé
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— General Atributes of This Recipe:
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Difficulty Medium Cooking Difficulty Recipes
Price Level Normal Price Recipes
Cooking Time Time: Less Than 4 Hours to be made Recipes
Main Ingredient Group Broth (Fish) based Recipes, Broth based Recipes, Fish based Recipes
Spice Level Medium Spiced Recipes
Dish Type Soup Recipes, Soups Recipes (Hot)
Main Cooking Method Boiled, Boiled (Simmering), Slow Cooked
Occasional Cooking Social Gathering Outdoor Cooking, Weekend Family Meal Recipes
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Course Lunch Recipes, Main Course Recipes
Cuisine Hungarian Cuisine
Servings 4 Portions
Calories / Serving 445 kcal
Ingredients
- 600 grams (1.32 lb) Carp
- 600 grams (1.32 lb) Catfish
- 250 grams (8.82 oz) Pike
- 1 tbsp Salt
- 300 grams (10.58 oz) Red Onion
- 2 cloves Garlic
- 1 pc Chilli Pepper Small
- 4 tbsp Red Chili Powder
- 50 grams (1.76 oz) Tomato
Instructions
Remove the fish scales, clean them thoroughly, and set aside the eggs and the fish's milk. Chop the carp, catfish, and pike into 2 cm (0.7 inches) slices. Put the pike in cold water with diced red onion and cook until it becomes a fish broth.
Meanwhile, the carp and catfish that we have previously cut into 2 cm (0.7 inches), season with salt, and paprika, and set aside. Add some salt to the broth and let it cook slowly for 1 hour.
Then add the hot pepper powder and cook until the fish meat falls off the bones.
Once the broth is done, separate the liquid (broth) from all the fish remains and meat. Once done, place the carp fish, catfish, fish milk, and fish roe in the broth, and boil it. After boiling it for 15 minutes, add the diced sweet peppers, tomatoes, and sliced chili peppers.
Then we cook it ready for another 10 minutes by slowly boiling it. The original Szegedi fish soup is usually made in a cauldron over an open fire. If it is cooked in a kettle, the fish is cut similarly, but during cooking, we layer it by placing the head, tail, and smaller pieces of fish in the cauldron's bottom.
Then we add the chopped red onion, sprinkle it with some paprika powder, fill the pan with cold water, and cook it by slowly boiling it.
— Specific Atributes of This Recipe:
Healthy Diet Recipe Healthy Recipes
Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes
World Regions Cuisine Central European Cuisine, European Cuisine, International Cuisine, Traditional Cuisine
Religious Cooking Christian Recipes, Christmas Recipes
Allergen Free Recipe Egg Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes, Wheat Free Recipes
Nutrition
Calories: 445kcalCarbohydrates: 12gProtein: 65gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 2042mgPotassium: 1501mgFiber: 4gSugar: 4gVitamin A: 2644IUVitamin C: 14mgCalcium: 167mgIron: 4mg
Keyword Magyar Szegedi Halászlé Recept, Traditional Hungarian Fish Soup
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