In Hungary, this fish soup is called Halasle. It is very popular not only among Hungarians, but also among people around the world. Hungarian fish soup is very tasty, aromatic and mouth-watering, and the fish in it turns out to be of a mild flavor, especially in combination with tomatoes.
Pick your recipe
You will need
- - 1 liter of fish stock
- - 500 g boneless fish
- - 2 onions
- - 2 bell peppers
- - 10 cherry tomatoes
- - 1 small bunch of green onions
- - salt
- - pepper
- - cardamom
Instruction manual
1
Rinse the fish thoroughly, dry on a paper towel. If it was frozen, thaw it. Cut the fillet into small pieces, put in a deep plate, add salt, pepper and cardamom, cover with cling film or a flat plate, put in the refrigerator for 25 minutes to marinate.
2
Rinse, dry, pepper, cut in half, remove seeds, and then cut into strips.
3
Peel the onion, rinse, cut crosswise from above. Put the broth on the fire, boil, put pepper and onion in it, cook until the onions are soft. After the onion is soft, remove it from the pan.
4
Now it's up to you to make the soup. Send fish, chopped or whole tomatoes to the pan, salt and pepper the soup. Cook it for 20 minutes over medium heat, stirring occasionally.
5
Hungarian fish soup is ready. Pour it into plates, serve to the table.
note
If you like onions, then you can cut it and boil it with pepper, without removing it later from the soup.
Useful advice
Before serving, garnish with finely chopped green onions.