Fisherman's soup: Difference between revisions
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| caption = Halászlé |
| caption = Halászlé |
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| alternate_name = |
| alternate_name = |
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| country = [[Hungary]] |
| country = [[Hungary]], [[Croatia]] |
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| region = |
| region = |
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| creator = |
| creator = |
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| type = [[Soup]] |
| type = [[Soup]] |
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| served = Hot |
| served = Hot |
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| main_ingredient = [[Fish]] (carp or mixed river fish), [[paprika]], [[vegetable]]s ([[red onion]]s, [[bell pepper|green pepper]]s, [[tomato]]es) |
| main_ingredient = [[Fish as food|Fish]] (carp or mixed river fish), [[paprika]], [[vegetable]]s ([[red onion]]s, [[bell pepper|green pepper]]s, [[tomato]]es) |
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| variations = |
| variations = |
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'''Fisherman's soup''' or '''halászlé''' ({{IPA-hu|ˈhɒlaːsleː}}) is a hot, spicy [[paprika]]-based [[fish]] [[soup]]. A folk item of [[Hungarian cuisine]], it is a bright-red hot dish prepared with generous amounts of hot [[paprika]] and [[carp]] or mixed river fish. It is native to the [[Pannonian Plain]], particularly the [[Danube]] and [[Tisza]] river regions. It is also a popular dish among ethnic German ''[[Donauschwaben]]'' and their descendants, known as ''Karpfensuppe''. |
'''Fisherman's soup''' or '''halászlé''' ({{IPA-hu|ˈhɒlaːsleː}}) is a hot, spicy [[paprika]]-based [[fish]] [[soup]]. A folk item of [[Hungarian cuisine]], it is a bright-red hot dish prepared with generous amounts of hot [[paprika]] and [[carp]] or mixed river fish. It is native to the [[Pannonian Plain]], particularly the [[Danube]] and [[Tisza]] river regions. It is also a popular dish among ethnic German ''[[Donauschwaben]]'' and their descendants, known as ''Karpfensuppe''. In [[Croatia]], it is commonly served in the regions of [[Slavonia]] and [[Baranya (region)|Baranya]], where it is called '''fiš paprikaš'''.<ref>{{cite web |title=Fisherman Soup (Halászlé) |url=https://www.worldfoodstory.co.uk/recipe/fisherman-soup-halaszle |website=World Food Story |access-date=6 May 2023 |quote=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.}}</ref> |
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With its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the European continent. |
With its generous use of hot paprika and, often, hot [[Black pepper|peppers]], halászlé is arguably one of the spiciest dishes native to the European continent. |
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==Preparation== |
==Preparation== |
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[[File:Fish soup (Halászle).jpg|thumb|Fish soup (''halászle'') in the restaurant U vodníka]] |
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Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a [[broth]]<ref>Gundel's Hungarian Cookbook, Karoly Gundel, page22</ref> 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 ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup. |
Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a [[broth]]<ref>Gundel's Hungarian Cookbook, Karoly Gundel, page22</ref> 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 ground [[paprika]] and two finger-thick carp fillets, the roe and coral are added to the boiling soup. |
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Variations include:<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400}}page 23</ref> |
Variations include:<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400}}page 23</ref> |
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* ''Fisherman's |
* ''Fisherman's soup a la [[Szeged]]''. with carp, catfish, sturgeon and either pike or perch in a ratio of 1.5 pound (800 g): 1 pound (500 g): 0.5 pound (350 g): and 0.5 pound (350 g). |
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* ''Fisherman's |
* ''Fisherman's soup a la [[Paks]]'', with homemade thin-cut Hungarian ''[[Spätzle]]'' called ''[[csipetke]]''. |
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* ''Fisherman's |
* ''Fisherman's soup a la [[Baja, Hungary|Baja]]'', with 75% carp, served with homemade thick-cut ''[[Spätzle]]'' called ''gyufatészta''. |
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[[File:Hungarian Fisherman's Soup, Halászlé, Karpfensuppe preparation.jpg|thumb|Pot of |
[[File:Hungarian Fisherman's Soup, Halászlé, Karpfensuppe preparation.jpg|thumb|Pot of ''halászlé'' simmering on wood stove]] |
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[[File:Halászlé.jpg|right|thumb|''Halászlé'' as served in [[Szeged]], [[Hungary]]]] |
[[File:Halászlé.jpg|right|thumb|''Halászlé'' as served in [[Szeged]], [[Hungary]]]] |
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[[File:Hungarian soup 03976.jpg|thumb|Bowl of halászlé with carp]] |
[[File:Hungarian soup 03976.jpg|thumb|Bowl of ''halászlé'' with carp]] |
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Traditionally, |
Traditionally, fishermen prepare the soup in small [[kettle]]s on open fire on the river banks. When prepared in kettles, chopped [[onion]] is fried in the kettle with oil until it is caramelized. Then, ground ''[[paprika]]'' is added and the kettle is filled with water. When the water comes to a boil, other seasonings (such as [[black pepper]], white wine, vinegar, or [[tomato]] juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup. |
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The |
The soup is usually prepared with mixed fish, most commonly [[common carp|carp]], [[catfish]], [[perch]] and [[Northern pike|pike]]. It is famous for being very hot and spicy.<ref>{{Cite web |url=http://www.nestle.hu/maggi/recipes/recipe.aspx?id=831 |title=Magyaros csipös halászlé |access-date=2009-01-28 |archive-url=https://web.archive.org/web/20160305043935/http://www.nestle.hu/maggi/recipes/recipe.aspx?id=831 |archive-date=2016-03-05 |url-status=dead }}</ref> |
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When prepared on-site the soup is served directly from the kettle and eaten with bread. |
When prepared on-site the soup is served directly from the kettle and eaten with [[White bread|bread]]. |
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Competitions in preparing the soup are popular and are usually held at [[fair]]s along river |
Competitions in preparing the soup are popular and are usually held at [[fair]]s along river coasts. |
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White wine (such as [[Riesling]]) is served with halászlé. Diluted with [[Carbonated water|soda water]] it forms a sort of [[spritzer]], called ''[[Spritzer|fröccs]]'' in Hungarian. |
White wine (such as [[Riesling]]) is served with ''halászlé''. Diluted with [[Carbonated water|soda water]] it forms a sort of [[spritzer]], called ''[[Spritzer|fröccs]]'' in Hungarian. |
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Halászlé is a traditional dish for Christmas Eve dinner in Hungary. |
''Halászlé'' is a traditional dish for Christmas Eve dinner in [[Hungary]].{{cn|date=August 2021}} |
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==See also== |
==See also== |
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* ''[[Maeun-tang]]'' |
* ''[[Maeun-tang]]'' |
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*[[List of soups]] |
*[[List of soups]] |
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*[[List of Croatian dishes]] |
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==References== |
==References== |
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[[Category:Fish and seafood soups]] |
[[Category:Fish and seafood soups]] |
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[[Category:Bulgarian cuisine]] |
[[Category:Bulgarian cuisine]] |
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[[Category: |
[[Category:Montenegrin cuisine]] |
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Latest revision as of 14:52, 12 March 2024
.jpg) Halászlé | |
| Type | Soup |
|---|---|
| Place of origin | Hungary, Croatia |
| Serving temperature | Hot |
| Main ingredients | Fish (carp or mixed river fish), paprika, vegetables (red onions, green peppers, tomatoes) |
Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among ethnic German Donauschwaben and their descendants, known as Karpfensuppe. In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš.[1]
With its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the European continent.
Preparation
[edit].jpg)
Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth[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 ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup.
Variations include:[3]
- Fisherman's soup a la Szeged. with carp, catfish, sturgeon and either pike or perch in a ratio of 1.5 pound (800 g): 1 pound (500 g): 0.5 pound (350 g): and 0.5 pound (350 g).
- Fisherman's soup a la Paks, with homemade thin-cut Hungarian Spätzle called csipetke.
- Fisherman's soup a la Baja, with 75% carp, served with homemade thick-cut Spätzle called gyufatészta.
Traditionally, fishermen prepare the soup in small kettles on open fire on the river banks. When prepared in kettles, chopped onion is fried in the kettle with oil until it is caramelized. Then, ground paprika is added and the kettle is filled with water. When the water comes to a boil, other seasonings (such as black pepper, white wine, vinegar, or tomato 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 commonly carp, catfish, perch and pike. It is famous for being very hot and spicy.[4]
When prepared on-site the soup is served directly from the kettle and eaten with bread.
Competitions in preparing the soup are popular and are usually held at fairs along river coasts.
White wine (such as Riesling) is served with halászlé. Diluted with soda water it forms a sort of spritzer, called fröccs in Hungarian.
Halászlé is a traditional dish for Christmas Eve dinner in Hungary.[citation needed]
See also
[edit]
- Ukha, Russian fish soup
- Bouillabaisse, French fish soup
- Maeun-tang
- List of soups
- List of Croatian dishes
References
[edit]- ^ "Fisherman Soup (Halászlé)". World Food Story. Retrieved 6 May 2023.
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.
- ^ Gundel's Hungarian Cookbook, Karoly Gundel, page22
- ^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.page 23
- ^ "Magyaros csipös halászlé". Archived from the original on 2016-03-05. Retrieved 2009-01-28.
External links
[edit]
Look up Halászlé in Wiktionary, the free dictionary.