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Halászlé
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Halászlé

Spicy carp soup

Halászlé is the fiery fisherman's soup of the rivers Tisza and Danube, and on Christmas Eve it is on almost every Hungarian table; the towns of Szeged and Baja each claim the best version. A rich stock is made from fish heads and bones with onions and lots of paprika, sieved until smooth and red, and then thick slices of carp (or catfish) are poached in it at the last moment. Serve with white bread and fresh hot peppers. Chef's tip: poach the fish fillets without stirring; just swirl the pot so the pieces stay whole.

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