🐟 Halászlé – Hungarian Fisherman’s Soup

Instructions:

1. Make the Broth Base:
   • In a large pot, add the fish trimmings, onions, paprika, tomatoes, bell pepper, and salt.
   • Pour in water to cover everything well (6–8 cups).
   • Bring to a boil, then simmer uncovered for 45–60 minutes, skimming off foam as needed.
2. Mash & Strain:
   • Once cooked, remove from heat.
   • Use a hand blender or potato masher to mash the contents well (bones and all — this extracts flavor).
   • Strain the broth through a fine sieve, pressing down to extract as much liquid as possible. Discard solids.
3. Finish the Soup:
   • Return strained broth to the pot. Adjust seasoning with more paprika, salt, and chili (if desired).
   • Bring to a gentle simmer. Add fish fillets or steaks and cook for 10–15 minutes until the fish is just cooked through.
4. Serve:
   • Serve hot, ideally with fresh crusty bread and a shot of pálinka (if you’re feeling authentic).
   • Optional: Add cooked pasta like gyufatészta (matchstick noodles) on the side.

🎣 Notes:

• Fish Choice: Carp is traditional, but catfish, perch, or pike can be used or mixed.
• Paprika: The quality of paprika defines the taste — use Hungarian sweet paprika for best results.
• Spice Level: Traditionally spicy — adjust chili to your taste.

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