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Title: Halasle (Hungarian Fisherman's Broth)
Categories: Appetizer Soup Hungarian Entree Carp
Yield: 8 Servings
| 6 | lb | Carp (whole fish); * |
| 2 | qt | Water |
| 1 | ts | Salt (1) |
| 4 | md | Onions; chopped fine |
| 2 | tb | Paprika |
| 1 | Green bell pepper; ** | |
| 1 | tb | Salt (2) |
NB * Carp should be alive when you buy it. Ask fsherman to bone carp, remove its skin and cut meat into 4 to 5" chunks. Be sure he gives you the skin and bones. Also be sure you purchase female carp with a lot of roe, purchase extra milt. If you buy a male fish with milt, purchase extra roe. Do not wash the inside of the fish, the blood makes the dish tasty. ** cored and sliced very thinly.
Boil skin, bones and head of the carp in the water with the salt (1) for about 20 minutes. Strain the broth. Cook the onions in this broth for about 30 minutes, then force them through a sieve or puree in a blender and return to the broth. In a large soup or stew kettle, place pieces of fish next to each other. Pour the onion broth over the fish, adding as much water as needed to cover the fish. Bring liquid to the boil and the remaining salt (2), the paprika and the bell pepper. Cook for about 10 minutes. Shake the pot, don't stir. Add the roe and the milt and cook for an additional 3-4 minutes. Let the soup stand for 5 minutes before serving. Serve as a one dish luncheon, or as a late night supper dish, or for the soup and fish courses of a dinner. Recipe George Lang "Hungarian Cuisine". MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 22 Mar 97 National Cooking Echo Ä
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