Fisherman's soup: Difference between revisions

Fisherman's soup
	Halászlé
Type	Soup
Place of origin	Hungary
Serving temperature	Hot
Main ingredients	Fish (carp or mixed river fish), paprika, vegetables (red onions, green peppers, tomatoes)
	Media: Fisherman's soup;

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Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based river fish soup. A folk item of Hungarian cuisine, it is a bright-red hot soup 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.

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

Halászlé is a traditional soup, enjoyed by locals and famed with tourists. An important ingredient is a court-bouillon^[1] 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:^[2]

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, fisherman 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 some 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.^[3]

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 coast.

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.

References

^ 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

[1] Gundel's Hungarian Cookbook, Karoly Gundel, page22

[2] Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.page 23

[3] "Magyaros csipös halászlé". Archived from the original on 2016-03-05. Retrieved 2009-01-28.

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@@ Line 24: / Line 24: @@
 Halászlé is a traditional soup, enjoyed by locals and famed with tourists. An important ingredient is a [[court-bouillon]]<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.
-Fisherman's Soup variations<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |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 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 23</ref>
-* ''Fisherman's Soup a la [[Szeged]]''. Four different kinds of fish are used. The usual ratio is 1.5 pound (800&nbsp;g) carp, 1 pound (500&nbsp;g) catfish, 0.5 pound (350&nbsp;g) sturgeon and 0.5 pound (350&nbsp;g) pike or perch.
+* ''Fisherman's Soup a la [[Szeged]]''. with carp, catfish, sturgeon and either pike or perch in a ratio of 1.5 pound (800&nbsp;g): 1 pound (500&nbsp;g): 0.5 pound (350&nbsp;g): and 0.5 pound (350&nbsp;g).
-* ''Fisherman's Soup a la [[Paks]]''. Homemade thin-cut [[Spätzle|soup pasta]] called ''csipetke'' is added.
+* ''Fisherman's Soup a la [[Paks]]'', with homemade thin-cut Hungarian ''[[Spätzle]]'' called ''csipetke''.
-* ''Fisherman's Soup a la [[Baja, Hungary|Baja]]''. According to traditional recipes 6.5 pound (3&nbsp;kg) fish is added and approximately 75% is carp. It's served with homemade thick-cut soup pasta called ''gyufatészta''.
+* ''Fisherman's Soup a la [[Baja, Hungary|Baja]]'', with 75% carp, served with homemade thick-cut ''Spätzle'' called ''gyufatészta''.
 [[File:Hungarian Fisherman's Soup, Halászlé, Karpfensuppe preparation.jpg|thumb|Pot of Halászlé simmering on wood stove]]
 [[File:Halászlé.jpg|right|thumb|''Halászlé'' as served in [[Szeged]], [[Hungary]]]]
 [[File:Hungarian soup 03976.jpg|thumb|A plate of fisherman's soup with carp]]
-Traditionally, the soup is prepared in small [[kettle]]s on open fire on the river banks by fishermen. Fisherman's soup in kettle is prepared with fresh fish on the place. When prepared in kettles, first, chopped [[onion]] is fried in the kettle with some 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 spices (such as [[black pepper]], white wine, [[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, the most common species are [[common carp]], [[catfish]], [[perch]] and [[Northern pike|pike]]. Depending on the amount of added hot paprika the soup is mildly to very hot. The Hungarian soup 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>
+Traditionally, fisherman 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 some 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 served directly from the kettle and eaten with bread (the spicier the soup, the more bread is required).
+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>
-Many people, especially fishermen, regard the preparation of fish soup as somewhat secretive. Although the recipe is basically simple, the "right" ratio of [[spice]]s, onion, fish (its quality and variety) and water, as well as timing, affect the soup taste significantly. Many dedicated fishermen regarded their recipe as a highly-kept secret.
+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 [[fair]]s along river coast. Visitors are offered to taste the soup for money or for free; the quality is determined by public or [[committee]] and (un)success of competitors is often subject of mutual [[teasing]].
+Competitions in preparing the soup are popular and are usually held at [[fair]]s along river coast.
-The soup is best accompanied by dry white wine (such as [[Riesling]]), which may be diluted with [[Carbonated water|soda water]]. The combination of wine and soda water (a wine [[spritzer]]) is 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.
-The Fisherman's soup or halászlé is a traditional dish for Christmas Eve dinner in Hungary.
+Halászlé is a traditional dish for Christmas Eve dinner in Hungary.
 ==See also==