Fisherman’s Broth

Name: Fisherman’s Broth (Halászlé)
Cuisine: Hungary
Ingredients: salt; pike; onion; roux; perch; carp; tarragon; scallion; ground paprika; grated lemon; water; red wine; paprika; parsley; fish

Halászlé

Preparation info

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Method

“Clean a variety of fishes like carp, fogas, sheatfish, perch and pike. Let them stand in salt about half an hour. Cut them into pieces. Make