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Fisherman's soup (halaszle) from pangasius

    

Delicious, a little bit spicy fish soup from pangasius. Easy and quick preparation.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

low

 

 

carrots3.5oz100grams
crushed cumin0.5tsp½teaspoon
fish bouillon1oz30grams
frozen pangasius10.5oz300grams
ground red paprika1tsp1teaspoon
onion3.5oz100grams
paprika3.5oz100grams
salt1tsp1teaspoon
sterilized pepperoni2pcs2pieces
sunflower oil3.25tbsp50milliliters
water2.1cup½litre
water3cup700milliliters

1. 

onion 3.5 oz (100 g)  sunflower oil 3.25 tbsp (50 ml)  carrots 3.5 oz (100 g)  paprika 3.5 oz (100 g)

Peel an onion, chop it finely and cook in oil. Add cleansed and coarsely grated carrot and finely chopped paprika. Braise covered for 10 minutes.

2. 

fish bouillon 1 oz (30 g)  water 2.1 cup (500 ml)

Take 3 cubes of fish stock, pour them over with boiling water and let them melt.

3. 

frozen pangasius 10.5 oz (300 g)  sterilized pepperoni 2 pcs

Cut defrosted pangasius and add it together with finely chopped sterilized pepperoni to the vegetable base.

4. 

ground red paprika 1 tsp  crushed cumin 0.5 tsp  salt 1 tsp  water 3 cup (700 ml)

Roast pangasius for a while, add ground red pepper, crushed cumin, salt, stir and pour it over with water. Cook for 20 minutes.

5. 

At the end add prepared fish (halászlé) broth, mix it and bring to boil. Serve with fresh bread.

Bon appetit!

 

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