Fisherman’s Soup Recipe – Hungarian Special
Fisherman’s Soup, a spicy and flavorful Hungarian dish, is a traditional fish soup known for its rich paprika-infused broth. Originating from the banks of the Danube and Tisza rivers, this hearty soup is made with freshwater fish like carp or catfish, along with onions, tomatoes, and hot paprika for a bold, fiery taste. Cooked over an open flame, it is a staple of Hungarian cuisine, enjoyed for its simplicity and depth of flavor. Serve it hot with crusty bread for a truly authentic experience.
- Prep Time30 min
- Cook Time2 hr 15 min
- Total Time2 hr 45 min
Fisherman's Soup Recipe Ingredients:
- 2 lbs (900g) freshwater fish (carp, catfish, or perch), cleaned and cut into chunks
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Hungarian sweet paprika
- 1 tsp hot paprika (optional, for extra spice)
- 3 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5 cups (1.2L) fish stock or water
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Crusty bread for serving
Prepare the Base:
In a large pot, heat vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the Paprika:
Remove the pot from heat and stir in the sweet and hot paprika. This prevents burning and ensures the spices dissolve into the oil, enhancing the flavor.
Simmer the Broth:
Return the pot to heat, add the chopped tomatoes, bell peppers, and bay leaf. Pour in the fish stock or water, then bring to a gentle boil. Season with salt and black pepper to taste. Simmer for 20–30 minutes to develop the flavors.
Add the Fish:
Gently add the fish chunks to the broth and cook for about 10–15 minutes, or until the fish is tender and flakes easily. Avoid stirring too much to prevent breaking the fish.
Serve Hot:
Remove the bay leaf and serve the soup piping hot with crusty bread on the side.
Recipe Notes:
For a more traditional texture, some recipes blend part of the soup base before adding the fish.
Use a mix of fish parts (head, tail, bones) to create a richer broth.
Adjust the spice level with more or less hot paprika based on your preference.
Serve with a glass of Hungarian white wine for an authentic pairing.
