Monday, May 19, 2008
Halászlé - Hungarian Fish Soup
Tonights dinner was Halászlé, very spicy fish soup from Hungary. There are dozens of variaties, and I kind of invented my own. I didn't use fish stock, yet, maybe I should try, as it will intensify the fishy tast. I tried it plain (only fish and peppers), with beans and Knöpfle (tiny dumplings, I have no idea how you call them in English), only with beans - and all were good! Today it was with potatoes. I don't use fresh fish, but I should. And I don't take a variety of fish - just one. And I buy the cheapest one, as I don't want to pay too much. Still, this soup is great :)
here you go:
ingredients (for probably 2-3 people)
2 middle sized potatoes
300 g fish (I had aslaska pollack, still frozen)
1 big onion
2 hungarian wax/banana peppers (yellow pepper. in German "Spitzpaprika", search for pictures)
2-3 tomatoes or even tomato juice or concentrate
oil 2-3 table spoons hot red paprika (powder)
salt, pepper, bouillon cube/fish stock
1/2-1 table spoon hot red paprika paste (Hungarian style. Sambal Oelek is similar, but tastes a little different...)
sour cream (here they call it teiföl, it has 12% fat)
1 hot hungarian wax/banana pepper (greeeeeeeen and HOT. But no pepperoni)
serve with fresh white bread
Fry the chopped onions in some oil, not too hot though.
when turning a little brown, take from the fire, add the paprika, stir well. Be careful, it can easily burn.
Add water (maybe about one litre? I didn't measure), put on fire again.
Add the small chopped potatoes and the chopped tomatoes. Add salt/pepper/bouillon cubes, as much as you like. Bring to a boil and cook for about 5 minutes.
Then add the fish and the yellow peppers. If you have, add some tomatoe juice or something. Just as much as you like tomatoe ;)
If you want, add the hot paste, too. Cook on low heat for about 10 minutes.
Serve with some sour cream, some hot pepper (if you like) and fresh, white bread.
I simply love this soup.