halaszle

• halászlé

Borrowed from Hungarian halászlé (“fisherman's soup”).

halaszle (uncountable)

1. A hot, spicy paprika-based river-fish soup which originates from Hungary.
   • 1972, Susan Derecskey, The Hungarian cookbook: the pleasures of Hungarian food and wine:

     I had my first halaszle in a restaurant garden just a stone's throw from the River Tisza.

   • 1993, Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats, →ISBN:

     The first two Hungarian paprika recipes did not appear in print until 1829, in Istvan Czifrai's cookbook. They were paprikas chicken and halaszle, the fish soup of Szeged, the center of capsicum culture in Hungary then and now.

   • 2005, Michel Faber, Vanilla Bright Like Eminem: Stories, →ISBN, page 214:

     "Have some of my soup, Morph," Ildiko urged him, stirring some cream into her Halaszle.

   • 2010, Dante Mena, Budapest & Surroundings Travel Adventures, →ISBN:

     You might also try halászlé (fish soup), which is basically carp with several types of paprika, onions, tomatoes and spices.

• (fish soup): fisherman's soup, fish paprika

• bouillabaisse, bullabessa, ukha