Halaszle

How to Make Halaszle

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1. Separate the fillets from the heads and bones and cut the fillets into 5 cm pieces.

   Mark done

2. Cook the onions in 100 ml water in a large pot for 15 minutes until soft. Take off the heat and stir in both paprikas.

   Mark done Start 15 min timer

3. Add the water, heads and bones and simmer for 20 minutes. Strain and return the broth to the pot.

   Mark done Start 20 min timer

4. Add the fillets, hot pepper, tomato and salt and simmer for 10 minutes without stirring, shaking the pot.

   Mark done Start 10 min timer

5. Serve with the noodles and soured cream.

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Tips for Making Halaszle

• Add the paprika off the heat.
• Shake the pot rather than stirring.
• Cook only what you will eat.

What to Serve with Halaszle

• Crusty bread
• Soured cream
• White wine

Keeping and Reheating

Best fresh.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.