Stewed Fish (Halasz-le)

Ingredients

• about a pound and a half of small fish
• one good-sized sliced onion
• three tablespoonfuls of shred parsley
• a tablespoonful of strips of parsley root
• a dessertspoonful of horseradish shavings
• twelve peppercorns
• a good teaspoonful of salt
• a pinch of paprica

Method

1. 1

   Fillet the fish and set aside trimmings.

2. 2

   In a stewpan, add trimmings, onion, parsley, horseradish, peppercorns, salt, and paprica.

3. 3

   Cover with cold water, bring to boil, skim, and simmer for an hour.

4. 4

   Strain and reduce broth.

5. 5

   Add fillets and blanched parsley, simmer for ten minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 94. The excerpt below is the record exactly as published.

about a pound and a half of small fish, such as tench, eels, flounders, or slips. Fillet the fish ; put these aside, and place the whole of the trimmings — heads, skins, bones, fins, etc.— into a stewpan, adding for each 220 HUNGARY pound weight one good-sized sliced onion, three table- spoonfuls of shred parsley, a tablespoonful of strips of parsley root about an inch long, a dessertspoonful of horseradish shavings, twelve peppercorns, a good tea- spoonful of salt, and a pinch of paprica

Cook this with the app: pantry check, scaling, and the assistant.