Friday, June 17, 2011

Hungarian fish goulash

Also called fisherman's soup or halaszle. This tasted pretty good and very close to the original, even though it was not prepared outdoors in a tripod over open fire.

2 pounds fish
1 large onion
1 tbsp ketchup
1 tbsp Hungarian crushed paprika spice
1 tbsp paprika
0.25 tsp black pepper
4 bay leaves
4 oz tomatoes
2 fish bouillon cubes
1 tbsp vegetable oil
1 tbsp flour
2 quart water

Chop the onion and saute in the oil until translucent. Meanwhile chop the fish.

Add the spices to the onion and oil mix, saute for a few minutes, do not burn the paprika! Add the flour and cook for a few minutes. Pour in the cold water and mix immediately.

Bring to a boil, add in the fish and chopped tomatoes and simmer for an hour.

Remove half of the fish pieces with a little bit of the liquid, allow to cool a bit and blend until smooth. Pour back into the soup.

Serve with a slice of crusty bread. It tastes quite authentic, but using a mixture of fishes, that are not filleted would be optimal. And cooking it over a fire, of course. I actually preferred it bone-less.

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