Haltepertő - Alpine Style Fish Soup

Ingredients

In this Alpine adaptation of Haltepertő, we incorporate Alpine ingredients and flavors to create a unique twist on the traditional Hungarian fish soup. The original recipe typically uses Hungarian paprika and sour cream, while our Alpine version incorporates Alpine herbs and mushrooms for a more earthy flavor profile. Additionally, we use local freshwater fish commonly found in the Alpine region. We alse have the original recipe for Haltepertő, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets (such as trout or perch) 500g (1.1 lb) freshwater fish fillets (such as trout or perch)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots, potatoes, and sliced mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Season with salt, pepper, dried thyme, and dried rosemary. Stir gently to combine.
4. 4.
   Pour in the fish or vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
5. 5.
   Stir in the heavy cream and simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper, if needed.
6. 6.
   Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with fresh parsley.
7. 7.
   Serve the Alpine-style fish soup hot with crusty bread on the side.

Treat your ingredients with care...

• Fish — Choose fresh, high-quality freshwater fish fillets for the best flavor. Remove any bones before adding them to the soup.
• Mushrooms — Use a mix of wild mushrooms, such as porcini or chanterelles, to enhance the earthy Alpine flavors of the soup.
• Herbs — Feel free to use fresh herbs instead of dried ones for a more vibrant flavor. Adjust the quantities accordingly, as fresh herbs are more potent.

Tips & Tricks

• For a heartier soup, you can add cooked pasta or rice to the recipe.
• If you prefer a thicker consistency, you can blend a portion of the soup before adding the cream.
• Experiment with different types of freshwater fish to discover your favorite flavor combination.
• Serve the soup with a dollop of sour cream or crème fraîche for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Alpine-style fish soup hot in individual bowls. Accompany it with freshly baked crusty bread or garlic bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the Alpine aesthetic.