Name: Gnocchi: Hungarian Fish Soup (Halászlé)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 medium waxy potatoes, cut into small chunks or 1 cm dice; 500 g skinless cod fillet, pin-boned and cut into 3 cm cubes; 50 g best sweet Hungarian paprika (különleges or édesnemes), mixed with hot paprika (erös) to taste cayenne pepper or crushed chilli to taste; a bouquet garni (containing at the very least thyme and bay, possibly also celery and parsley stalks); 2 tablespoons concentrated tomato paste; 150 g plain flour; 3 eggs; 2 small 185 g cans of tuna in vegetable oil (not olive oil); 2 medium onions, finely chopped; 4 cloves garlic, chopped; 1.7 litres vegetable or fish stock, hot

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe is provided by David Kenedy, my father. We both remember it as a childhood favourite, and it is a family adaptation of a traditional Hungarian dish (hal meaning ‘fish’). In Hungary, a landlocked country, this soup would normally begin with the purchase of a live female carp full of roe. This version instead uses cod, with tinned tuna added to give the soup some body. Nockerli (the Hungarian version of Italian gnocchi) are made from a runny batter like spä