Fishermans Soup Halaszle Food

FISHERMAN'S SOUP - HALASZLE

Fisherman's Soup - Halaszle image

Make and share this Fisherman's Soup - Halaszle recipe from Food.com.

Provided by littlemafia

Categories Hungarian

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 kg fish fillet
500 g small fish
1 large onion, thinly sliced
2 potatoes, cubed
1 -2 teaspoon paprika
hot paprika (optional)
salt, to taste
1 -2 green pepper, diced
1 tomatoes, diced

Steps:

Cook the cleaned small fish, the cubed potatoes and the rings of onion in water that just covers them.
Bring to boil and add the paprika. Add hot paprika according to your taste.
When tender, pass it through a sieve, then add enough water to obtain a thick soup.
Add the green peppers and the tomato.
Place the fish fillets into the soup with the salt, and simmer for another 20-30 minutes.
Serve by carefully removing the fish fillets with a skimmer and placing them in the plates, then ladle the soup cover them.

Nutrition Facts : Calories 186.3, Fat 1.2, SaturatedFat 0.2, Cholesterol 68.8, Sodium 102.9, Carbohydrate 12.5, Fiber 2, Sugar 2, Protein 30.1

FISHERMAN'S SOUP

Fisherman's Soup image

_(Cacciucco)_ This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Yield Makes 4 main-course servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup chopped celery
2 garlic cloves, finely chopped
1 pound plum tomatoes, peeled, chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 tablespoon all purpose flour
3/4 cup dry white wine
6 cups water
1 8-ounce orange roughy fillet, cut into 2-inch pieces
1 8-ounce sea bass fillet, cut into 2-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
Additional chopped fresh parsley
Sea salt
Extra-virgin olive oil

Steps:

Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

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