Hungarian Fisherman's Soup (Halaszle)

sbs.com.au

Georgia State University's International Partnerships & Agreements

Shared by Dr. Phil Lewis - College of the Arts

2 x 800 g whole perch, filleted, bones and heads reserved (ask your fishmonger to do this for you)

60 ml (¼ cup) olive oil

2 onions, finely chopped

1 green capsicum, finely chopped

3 tomatoes, peeled, finely chopped

2 tbsp Hungarian sweet paprika

sour cream, flat-leaf parsley and crusty white bread, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

Directions at sbs.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer