Halászlé (Hungarian Fisherman's Soup)

🛒 Ingredients

• Freshwater fish fillet (e.g., carp, catfish) 150 g · 150 kcal
• Onion 70 g · 28 kcal
• Sweet Paprika Powder 8 g · 25 kcal
• Hot Paprika Powder 2 g · 6 kcal
• Water 170 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the fish: clean and gut the fish, removing gills. Cut the fish heads and bones into large pieces for stock, and the fillets into 2-3 cm thick slices for the soup itself.
2. In a large pot, combine the fish heads, bones, finely chopped onion, and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes to create a rich stock.
3. Strain the stock through a fine-mesh sieve, pressing solids to extract all liquid. Discard the solids (bones, heads, cooked onion).
4. Return the strained stock to a clean pot. Bring to a gentle simmer and add the sweet and hot paprika powders, stirring well.
5. Add the prepared fish fillets to the simmering soup. Cook for about 8-12 minutes, or until the fish is opaque and flaky. Be careful not to overcook.
6. Season with salt to taste and serve immediately, traditionally in bowls with fresh bread on the side. Some prefer it with hot green peppers.