Hungarian Fisherman's Soup (Halászlé)
A spicy and flavorful fish soup, a traditional Hungarian dish.
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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 Olive oil
- 1.5 tsp Salt
- 0.75 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish into chunks. Chop the onions.
- 2Heat olive oil in a large pot over medium heat.
- 3Add chopped onions and sauté until softened, about 8 minutes.
- 4Stir in sweet paprika, hot paprika, and tomato paste. Cook for 1 minute.
- 5Add fish broth and bring to a boil.
- 6Add the fish chunks. Season with salt and pepper.
- 7Reduce heat to low and simmer for 30-40 minutes, or until the fish is cooked through.
- 8Serve hot with gluten-free bread.
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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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