Halászlé Fisherman's Soup
Credit: Marika’s Kitchen
- 5 1/2 Lbs. Catfish Fillets boneless
- 3 Onions diced fine (5-6 cups)
- 3 Cloves Garlic minced
- 8 Cups Water
- 2 Tomatoes, peeled and diced or pureed
- 8 Yellow Chili Peppers
- 3 Tbs. Sweet Hungarian Paprika
- Salt to taste
- 1/4-1/3 cup Oil (olive oil or avocado oil)
- Rinse fish fillets and salt both sides of each fillet. Place in bowl, cover with saran wrap and refrigerate.
- Dice onions, mince garlic and saute in oil until translucent and soft. Depending on your heat element, time may vary.
- Add 3 heaping tablespoons of a good quality sweet Hungarian Paprika. (Penzey’s Spices is a good source) and sauté for a minute or two stirring continually and being careful to not burn the paprika. Burned paprika turns bitter and ruins meal.
- Add 8 cups water, peel and mince or puree tomatoes. One large or two small works. Add to sauce, stir and bring to a slow boil, reduce heat and simmer covered until onions and tomatoes are extremely soft, approximately 20 to 30 minutes.
- When onions have softened, add remaining 4 cups of water and puree with blender wand until sauce is smooth.
- Add fish fillets to sauce, trimmed and scored yellow chili peppers, bouillons, and after bringing stew back to a slow boil, reduce again to simmer until fish is cooked through. No more than 20 minutes.
- About ten minutes in, I often remove chili peppers to another small pot with enough sauce to cover and cook peppers separately. This creates a spicy sauce that can be served on the side so people can individually add the amount of spice/fire back into their bowls. This is especially helpful if kids are involved.
- Taste sauce and add salt to taste if, and as needed.
- Serve over egg noodles. My favorite store bought brand and type for this meal is Bende Wide Noodles.