Gluten-Free Halászlé (Fisherman's Soup)

Name: Gluten-Free Halászlé (Fisherman's Soup)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 lbs Mixed fish (carp, catfish, perch); 2 large Onion; 3 tbsp Sweet paprika; 1 tsp Hot paprika; 2 tbsp Tomato paste; 8 cups Fish broth; 2 tbsp Potato starch; 0.25 cup Water; 1.5 tsp Salt; 0.5 tsp Black pepper

A traditional Hungarian fish soup made gluten-free, using potato starch to thicken the broth. A flavorful and warming dish.

80m6 servings

Contains fish

320 cal|30g protein|15g carbs|12g fat|2g fiber

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 Fish broth
2 tbsp Potato starch
0.25 cup Water
1.5 tsp Salt
0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Clean and cut the fish into large chunks. Set aside.
2Chop the onions and sauté in a large pot until softened, about 5 minutes.
3Stir in sweet paprika, hot paprika, and tomato paste. Cook for 1 minute.
4Pour in fish broth and bring to a simmer. Add the fish and simmer for 30-40 minutes, or until the fish is cooked through.
5In a small bowl, whisk together potato starch and water to form a slurry.
6Slowly pour the potato starch slurry into the soup, stirring constantly, until the soup thickens slightly.
7Season with salt and pepper to taste. Serve hot.

Substitutions

flour → (avoids Gluten)

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.