Ingredients for 4 people:
For the fund
- Fish stock basic bone: 2 kg
- 1 kg whole bream
- 10 dkg Bacon
- 50 dkg onions
- 20 dkg frozen lecsó
- Salt, to taste
- 30 g spicy paprika
To the fish
- Pre-refrigerated African catfish fillet skinned: 0,4 kg
- Pre-refrigerated carp fillets fillets minced: 0,4 kg
- Salt
Preparation of the Szeged Hallé:
- To make the stock, put all the ingredients listed in 4 litres of water and cook until the meat is completely off the bone.
- Then we take out the smoked bacon, because we just put it in for flavour. Then we strain it through a large mesh strainer to get a rich base stock.
- Return to the heat, sprinkle the top with paprika and bring to the boil.
- Once boiled, add the diced and salted fish fillets and cook for 8-10 minutes.
Enjoy your meal!
