Khachapuri
Description
Perfect for lunch. Halászlé is very popular in Hungary, and it's no wonder it's famous beyond the country's borders. Bright, velvety, light, and extremely delicious. The key to this dish is a rich, flavorful fish broth. Carp must be the main ingredient in the broth—without it, this dish cannot be called halászlé. I invite you to try this simple halászlé recipe. The most challenging parts are filleting the fish and straining the soup through a sieve. Everything else is very easy. I hope this step-by-step halászlé recipe with photos will help you prepare a delicious lunch, and you'll be pleasantly surprised by the result. Let's read and start cooking. You've got this! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
The main fish in this dish is carp, but you can also add other small fish. So, first, clean the fish of scales, then cut off the head and fins.
- 2
Step 2
Remove the skin from the carp and fillet it—separate the meat from the bones.
- 3
Step 3
Cut the fillet into small pieces, checking for bones and removing them. Then lightly salt the fillet and put it in the refrigerator.
- 4
Step 4
Place the fish head, skin, fins, and other fish scraps into a pot. Pour in water and set to boil. Add peeled and chopped onion, tomatoes, potato, and green pepper. Stir in paprika, salt, and spices. Once it comes to a boil, reduce the heat and simmer for one and a half to two hours.
- 5
Step 5
After the cooking time is up, strain and press the broth through a sieve.
- 6
Step 6
We put the strained broth on the fire and, when it boils, add the pieces of fillet. Cook for about 20 minutes.