Haltepertő - Hungarian Fisherman's Soup

Ingredients

• 1 kg (2.2 lbs) mixed freshwater fish fillets (carp, catfish, perch) 1 kg (2.2 lbs) mixed freshwater fish fillets (carp, catfish, perch)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon hot paprika (optional, for extra heat) 1 teaspoon hot paprika (optional, for extra heat)
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers (1 red, 1 green), diced 2 bell peppers (1 red, 1 green), diced
• 2 hot peppers (such as banana peppers or Hungarian wax peppers), sliced 2 hot peppers (such as banana peppers or Hungarian wax peppers), sliced
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.
2. 2.
   Sprinkle the sweet paprika and hot paprika (if using) over the onions and garlic, stirring well to coat them evenly.
3. 3.
   Add the diced tomatoes, bell peppers, and hot peppers to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the fish stock and bring the mixture to a simmer. Season with salt and pepper to taste.
5. 5.
   Gently place the fish fillets into the simmering broth. Cover the pot and let the soup cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the pot from the heat and let the soup rest for a few minutes.
7. 7.
   Serve the Haltepertő hot, garnished with fresh parsley. Accompany it with crusty bread or Hungarian dumplings.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any strong fishy odor. Rinse them thoroughly before adding them to the soup to remove any excess slime or scales.

Tips & Tricks

• For a spicier soup, increase the amount of hot paprika or add a few extra hot peppers.
• If you prefer a thicker soup, you can blend a small portion of the cooked vegetables and broth before adding the fish back in.
• Experiment with different types of freshwater fish to find your favorite combination of flavors.

Serving advice

Serve the Haltepertő in deep bowls, allowing the vibrant colors of the soup to shine. Accompany it with a side of crusty bread or Hungarian dumplings to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Haltepertő with a sprinkle of fresh parsley to add a pop of color. Serve the soup with a rustic bread basket and a traditional Hungarian tablecloth for an authentic presentation.