.jpg) Halászlé | |
| Type | Soup |
|---|---|
| Place of origin | Hungary,Serbia,Croatia |
| Serving temperature | Hot |
| Main ingredients | Fish (carp or mixed river fish),paprika,vegetables (red onions,green peppers,tomatoes) |
Fisherman's soup orhalászlé (Hungarian pronunciation:[ˈhɒlaːsleː]) is a hot, spicypaprika-basedfishsoup. A folk item ofHungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hotpaprika andcarp or mixed river fish. It is native to thePannonian Plain, particularly theDanube andTisza river regions. It is also a popular dish amongDanube Swabians and their descendants, known asKarpfensuppe. InCroatia, it is commonly served in the regions ofSlavonia andBaranya, where it is calledfiš paprikaš.[1]
With its generous use of hot paprika and, often, hotpeppers, halászlé is arguably one of the spiciest dishes native to the European continent.
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Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is abroth[2] made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes before serving hot groundpaprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup.
Variations include:[3]
Traditionally, fishermen prepare the soup in smallkettles on open fire on the river banks. When prepared in kettles, choppedonion is fried in the kettle with oil until it is caramelized. Then, groundpaprika is added and the kettle is filled with water. When the water comes to a boil, other seasonings (such asblack pepper, white wine, vinegar, ortomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup.
The soup is usually prepared with mixed fish, most commonlycarp,catfish,perch andpike. It is famous for being very hot and spicy.[4]
When prepared on-site the soup is served directly from the kettle and eaten withbread.
Competitions in preparing the soup are popular and are usually held atfairs along river coasts.
White wine (such asRiesling) is served withhalászlé. Diluted withsoda water it forms a sort ofspritzer, calledfröccs in Hungarian.
Halászlé is a traditional dish for Christmas Eve dinner inHungary.[citation needed]
Fisherman soup can also be found in other cuisines of neighbouring countries. Let's just mention Fiš Paprikash in Croatia and Riblja Corba in Serbia.
