Halászlé

Ingredients

• 250 g Carp Fillets
• 250 g Catfish Fillets
• 300 g Fish Heads
• 2 pcs Yellow Onion
• 1 pcs Tomato
• 1 pcs Hungarian Wax Pepper
• 1 tsp Hot Paprika
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1.2 l Water
• 10 g Flat Leaf Parsley
• 1 pcs Lemon
• 2 tbsp Hungarian Sweet Paprika
• 2 tbsp Sunflower Oil

Method

1. Pat {carp_fillets}, {catfish_fillets}, and {fish_heads} dry with paper towels so the broth stays clean and the fish sets neatly. Dice {yellow_onion}, dice {tomato}, slice {hungarian_wax_pepper}, chop {flat_leaf_parsley}, and slice {lemon}.
2. Heat {sunflower_oil} in a large pot over medium-low heat. Add {yellow_onion} with a pinch of {kosher_salt} and sweat for several minutes, stirring often, until very soft, translucent, and sweet smelling without deep color. Add {tomato} and {hungarian_wax_pepper}, season again with {kosher_salt}, and cook until the vegetables slump and turn jammy.
3. Pull the pot off the heat, stir in {hungarian_sweet_paprika} and {hot_paprika}, then moisten immediately with a splash of {water} so the paprika blooms without scorching. Return to medium heat, add {fish_heads}, season with more {kosher_salt} and {black_pepper}, pour in the remaining {water}, and bring to a gentle boil. Simmer until the broth is rich, red, and deeply fishy.
4. Strain the broth through a fine sieve into a clean pot, pressing gently on the solids to capture flavor without forcing through grit. Discard the spent {fish_heads} and vegetables, then return the smooth broth to medium heat and taste, adjusting with {kosher_salt}.
5. Lower {carp_fillets} and {catfish_fillets} into the simmering broth over low heat, season the surface lightly with {kosher_salt}, and cook very gently until the fish turns opaque and just flakes. Do not stir hard; shake the pot gently so the pieces stay intact. Finish with {flat_leaf_parsley} and serve at once with {lemon} for brightness.