Fisherman’s Soup Recipe – Hungarian Special
Hungarian Fisherman’s Soup, known as Halászlé, is a fiery, paprika-rich fish stew that embodies the spirit of Hungarian cuisine. Originating from the banks of the Danube and Tisza rivers, this dish is traditionally prepared by fishermen over an open flame. The soup is made with freshwater fish like carp, catfish, or perch, combined with onions, tomatoes, and a generous amount of hot paprika, resulting in a vibrant red broth that is both spicy and flavorful. Often enjoyed during festive occasions, Halászlé is typically served hot with crusty bread, making it a hearty and satisfying meal.
- 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:
Fish Selection: Use a mix of freshwater fish such as carp, catfish, or perch for a balanced flavor.
Paprika: Hungarian sweet paprika is essential for authenticity; adjust the amount of hot paprika to control the spice level.
Cooking Method: For a traditional experience, cook the soup over an open flame in a kettle.
Serving: Serve the soup hot with crusty bread to soak up the flavorful broth.
Storage: Leftovers can be stored in the refrigerator for up to 2 days; the flavors often improve after a day.
