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Halászlé  Fish Soup    HT  MC  Hungarian  30mins
 

 

 

Serves 4   Hot  Fish  Main Course  Gluten Wheat Dairy free  Eggless Hungary  Eastern Europe  

 

 

Ingredients

1.8L/60fl.oz. Fresh Fish Stock
1 tbsp Paprika

teasp Chili Flakes or 1 Hot Chili, finely chopped
900g/2lb freshwater fish fillets (perch, carp, etc.), cut into large chunks 
2 Green Capsicums (sweet pepper) chopped

1 Tomato,  chopped
Salt 
 

Instructions

 

1. Place the paprika and chilli and stock in a large saucepan and bring to the boil. 

 

2. Add the fish, chopped tomato and capsicums, mix well and simmer, uncovered, over a medium-high heat for 20 minutes stirring very gently from time to time to prevent the fish sticking.   Serve hot.

 

 

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |    More Hungarian Recipes

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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