image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

18.8.12

FISHERMEN SOUP - HALÁSZLÉ


I take this opportunity to apologize to all of my foodie friends for ignoring their lovely seafood recipes, as I said before, I don’t like to eat anything that swims floats or crawls in water. And yet here I am with a fish soup. The last time I served this was to a happy crowd back in 1970. Yes, I have deprived my darling all these years. I make no promises for the future, but since this one happens to be one of the most popular Hungarian soups, right after the gulyás, I knew eventually I will have to make it for my cook book. So here it is, feast your eyes, or cook it up, I am told it is good. I tasted it for the salt and the salt was just fine.

Hungary is a landlocked country, and yet fish is an important part of Hungarian cuisine. There is the fishermen soup and the breaded, deep fried carp on Christmas Eve. There are regional variations of the fishermen soup and this soup is a synthesis of several. It may appear to be a large undertaking with two stages of cooking, but in fact this is a simple soup. Cook the stock for an hour, simmer the soup for 20 minutes and it is ready to serve. It is best to use a variety of fresh water fish with tails and bones for the stock and fleshy filet pieces for the soup. I did that, but only in part, I used all the parts of a fresh spring salmon. Keep in mind if you make the soup from salmon, use less salt than normally. With under salting, as I said, the saltiness was just fine.

You will need a variety of smaller fishes or a medium sized fresh salmon for this soup. The write up is for salmon.

Stock:
salmon tail, flippers, underbelly, bones, the head is optional
2 onions, chopped
1 large carrot, chopped
1 parsnip, chopped
1/4 celeriac, chopped
2 garlic
2 sprigs of fresh parsley
1 tsp pepper corns
2 bay leaves
salt to taste

Soup:
2 Tbsp olive oil
fleshy filet of half [medium sized] salmon with the skin attached
6 cups of fish stock
1/3 cup white wine
1 minced garlic
1 large carrot, sliced
1 parsnip, sliced
1/4 celery root, sliced
1 sprig of fresh parsley
3 Tbsp paprika

• After the fish is gutted and if using the head, the eyes removed, cut off the tail section, the head and the underbelly. Wash them and place them in a medium Dutch pot.
• Next filet the fish. Add the bones to the pot.
• Slice one of the filets into 1 inch segments. Place on a plate and salt them lightly. Wrap the remaining filet and refrigerate or freeze for a different use.
• Peel, wash and chop the vegetables for the stock. Add these to the pot.
• Add the garlic, parsley and the peppercorns and sprinkle with salt.
• Add enough cold water to submerge the fish parts and the vegetables by about one to two inches of water.
• Bring to the boil, reduce heat and cover the pot.
• Cook the stock with a slow, but steady simmer for 1 hour.
• Meanwhile peel, wash and chop all the vegetables for the soup.
• Remove the pot from heat and strain the stock into a medium pot.
• Discard all the fish parts and the vegetables.
• Make the soup next.
• Place the olive oil in a clean medium Dutch pot.
• Add the fish filets.
• Place the vegetables on the top and sprinkle with the paprika.
• Pour six cups of fish stock on the top.
• Bring to the boil slowly; you don’t want rolling boil at this stage.
• Cover the pot and slowly simmer soup for twenty minutes.
• Do not stir soup; instead gently move pot side to side.
• Remove pot from heat and discard the parsley.
• Serve the soup piping hot with sour cream, lemon slices and thick slices of rustic bread.
• This is a complete meal.



  

3 comments:

  1. Zsuzsa, your soup looks fantastic. I wonder what it would look like if you actually loved fish ;-)

    ReplyDelete
  2. Zsuzsa, Gorgeous, wonder Halaszle...I have not made this since the early seventies, and I made it for a crowd as well, getting all the right type of fish, including cooking the broth with the fish heads.
    Lovely, broth, and so perfect! Your authentic Hungarian dishes are such inspiration for me; each and every dish takes me back to 'memory lane'...and I thank you for that!
    xo

    ReplyDelete
  3. Ladies, thank you again!

    Sissi, I would have shopped around for a variety of fresh water fish, now I feel a bit guilty for not going with the same dedication as I paid to recreating turo… Hmm. I may have to rethink this halaszle.

    Elisabeth,

    Our food memories can be intense they bring back more than other recollections of the past, probably because all our senses were involved when we made those memories. Magyar konyha is worthy of our admiration and I would like to see it preserved on both sides of the Atlantic. We are slaves to fashion and trends, you probably noticed the various foreign influences on Hungarian cooking sites too, which in itself is not a bad thing, on the contrary, but not if its at the loss of the Hungarian cuisine. I think I will make another halaszle.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive