Halászlé (Hungarian Fisherman's Soup)

이 레시피 정보

Halászlé is a real, traditional Hungarian dish, known as Hungarian Fisherman's Soup. A fiery red paprika-based fish soup made with river fish, simmered until the broth turns deep and richly flavored.\n\nHalászlé has deep roots along Hungary's Danube and Tisza rivers, traditionally cooked outdoors in cauldrons by fishermen using the day's catch, with each region developing its own signature style and level of heat.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.

재료

서브 6

• 1.2 kgmixed freshwater fish (carp, catfish or perch)(cleaned, cut into pieces, bones reserved)
• 2노란 양파(잘게 갈아서)
• 4 tbsp달콤한 헝가리 파프리카
• 1 tbsphot Hungarian paprika
• 2토마토(깍둑썰기한)
• 1녹색 피망(깍둑썰기한)
• 2 L물
• 1 tsp좋은 바다 소금(맛보기)

조리법

1. 1

   Make the fish stock

   Simmer the reserved fish bones and heads in water for 30 minutes to build a flavorful base, then strain and discard the solids.

2. 2

   양파를 요리하세요

   In a clean pot, cook the grated onions over low heat with a splash of the fish stock until very soft, about 10 minutes.

3. 3

   Bloom the paprika

   Remove from heat, stir in both paprikas, then return to low heat briefly to bloom without burning.

4. 4

   국물을 만드세요

   Add the strained fish stock, tomatoes and bell pepper. Simmer for 20 minutes until the vegetables soften and the broth deepens in color.

5. 5

   물고기 추가

   Add the fish pieces and simmer gently, without stirring too much to avoid breaking the fish apart, for 15 to 20 minutes until just cooked through.

6. 6

   양념하고 서빙하세요

   Season with salt and serve hot, traditionally with fresh white bread.

변형

• •

  の瞬间、最高の瞬间、そして最高の瞬间に、快适な时间を过ごしてください。

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  、、、、、、、、、、、、、、、、、、、、、、、、、、、、、 、、、、、、、、、、、、、、、、、、、、、、、、、、、、、。

• •

  ありがとうございます。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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