Dairy-Free Fisherman's Soup (Halászlé)
A fiery and flavorful Hungarian fish soup, made dairy-free. This soup is traditionally made with various types of freshwater fish and a generous amount of paprika.
Ingredients
- about 450 g Carp
- about 225 g Catfish
- about 225 g White fish
- 2 large Onion
- 4 cloves Garlic
- 2 tbsp Sweet paprika
- 1 tbsp Hot paprika
- 2 tbsp Tomato paste
- 8 cups Fish broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g carp, about 225 g catfish, and about 225 g white fish into 2.54 cm pieces.
- 2Finely chop the 2 large onions and mince the 4 cloves of garlic.
- 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C/175°C).
- 4Add the chopped onions to the pot and cook, stirring occasionally, until they are softened and translucent, about 5 minutes.
- 5Stir in the minced garlic, 2 tbsp of sweet paprika, 1 tbsp of hot paprika, and 2 tbsp of tomato paste. Cook, stirring constantly, for 1 minute until fragrant.
- 6Pour in the 8 cups of fish broth and bring the mixture to a gentle simmer.
- 7Carefully add the cut fish pieces to the simmering broth. Reduce the heat to low (93.33°C/95°C), cover the pot, and simmer for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
- 8Season the soup with 1 tsp of salt and 0.5 tsp of black pepper. Stir well.
- 9Serve the Dairy-Free Fisherman's Soup 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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