ioumi
Halászlé
Hungarian paprika fish soup, the way the Danube fishermen make it.
- €3.47 per person (estimate)
- 50 min
- Medium
- Season: autumn
- Gluten-free
- Lactose-free
Ingredients for 3 people
- Carp or pollock fillet · 350 g
- Onion · 2
- Paprika · 3 tbsp
- Tomato · 2
- Pepper · 1
- Fish stock · 600 ml
Method
- Slice 2 onions and fry them in a drizzle of oil over a medium heat for 3 to 4 min, add 3 tbsp of paprika and stir for 30 seconds.
- Add 2 tomatoes and 1 pepper, cut into chunks, then 600 ml of fish stock, cover and simmer over a low heat for 20 to 22 min to flavour the broth.
- Add 350 g of carp or pollock fillet cut into chunks and poach gently for 8 to 10 min until it is opaque and flakes easily with a fork. Serve hot.
Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.