Dairy-Free Fisherman's Soup (Halászlé)
A traditional Hungarian fish soup, made safe for those with dairy and nut allergies. Rich, spicy, and flavorful.
Ingredients
- about 910 g Mixed fish (carp, catfish, perch)
- 2 large Onion
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika
- 2 tbsp Tomato paste
- 8 cups Water
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Clean and fillet the fish, reserving the bones and heads for broth.
- 2In a large pot, sauté chopped onions in vegetable oil until softened.
- 3Add sweet paprika and hot paprika, and cook for 1 minute more.
- 4Add the fish bones and heads, tomato paste, and water. Bring to a boil, then reduce heat and simmer for 30 minutes to make a broth.
- 5Strain the broth through a fine-mesh sieve, discarding the bones and heads.
- 6Return the broth to the pot. Add the fish fillets and cook until they are cooked through, about 10-15 minutes.
- 7Season with salt and pepper to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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