Light Hungarian Fish Stew

Name: Light Hungarian Fish Stew (Halászlé)
Cuisine: Hungarian
Ingredients: 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish); 2 large onions, roughly chopped; 15 ml/1 tbsp medium hot paprika; 1 red (bell) pepper, cubed; 1 tomato, chopped; salt and ground black pepper; salt and ground black pepper; bread, to serve

Halászlé

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Fish stews and soups would traditionally have been prepared in small kettles on an open fire, mostly by fishermen themselves. These dishes, prepared with a mixture of river fish, offered a nutritious and comforting peasant meal. Every part of Hungary has its own recipe.

Ingredients

1 kg/2¼ lb mixed fresh fish (carp, perch, eel, trout or other freshwater fish)

Method

Remove the head and bones from the fish and wash them. Cut the flesh into small pieces and set aside.
Put the fish heads and large bones in a large pan with the onions and cover with water. Season with salt and pepper, add the paprika and bring the mixture to the boil. Simmer gently for 1 hour.

PER SERVING: Energy 432kcal/1809kJ; Protein 48g; Carbohydrate 13g, of which sugars 10g; Fat 21g, of which saturates 5g; Cholesterol 271mg; Calcium 85mg; Fibre 2.8g; Sodium 274mg