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Fish Soup (Halászlé)

Fish Soup, or Halászlé, is a traditional Hungarian dish celebrated for its rich and spicy flavor profile. This hearty soup combines a selection of fish such as carp, catfish, and perch simmered with paprika, onions, and bell peppers. Ideal for cold winter days or special occasions, it brings vibrant colors and enticing aromas to the table, offering a warming and enjoyable dining experience. Its savory essence is sure to appeal to anyone who loves bold and comforting flavors, making it a memorable addition to any meal.

Ingredients

  • 2 lbs assorted fish fillets, such as carp, catfish, and perch
  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 3 tbsp sweet Hungarian paprika
  • 8 cups water
  • 1 tbsp vegetable oil

Instructions

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add chopped onions and red bell peppers and cook until they are softened.
  3. Stir in the sweet Hungarian paprika and cook for an additional minute, stirring constantly to prevent burning.
  4. Pour in the water and bring the mixture to a boil.
  5. Reduce the heat to low, add the assorted fish fillets, and let the soup simmer gently for 30-45 minutes until the fish is cooked through and flavors are well combined.
  6. Taste and adjust seasoning with salt and pepper as necessary.

Keywords: Hearty, Spicy, Flavorsome, Soup, Hungarian

Spice Rack: Sweet Hungarian Paprika

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