Halászlé is a very popular dish in Hungary, especially around Christmas. Some families prepare it with more paprika, some with less; nevertheless, it is one of the most traditional recipes from this country.
Ingredients
10 ounces carp fillets
1 pound carp bones
1 pound catfish bones
10 ounces catfish fillets
10 ounces pike-perch fillets
3 onions
1 clove garlic, peeled and left whole
2 green bell peppers, halved and seeded
1 tomato, seeded and chopped
2 tablespoons sweet Hungarian paprika Salt little pinched noodles
1 hot cherry pepper, seeded and chopped, optional Put the carp and catfish bones in a 1-gallon pot.
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