Halászlé (Hungarian Fisherman’s Soup) – Hungarian Special
Halászlé, also known as Hungarian Fisherman’s Soup, is a fiery and flavorful dish that embodies the essence of Hungarian cuisine. This spicy fish soup is traditionally made with river fish like carp or catfish, simmered with generous amounts of sweet and hot paprika, creating a vibrant red broth. It’s a beloved staple in Hungary, especially in regions along the Danube and Tisza rivers. Whether enjoyed during festive occasions or as a comforting meal, Halászlé offers a taste of Hungary’s rich culinary heritage.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
For the Soup:
- 2 lbs (900g) freshwater fish (carp, catfish, perch, or a mix), cleaned and cut into chunks
- 1 large onion, finely chopped
- 2 tablespoons Hungarian sweet paprika
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 bell pepper, chopped
- 6 cups (1.5 liters) fish stock or water
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds (optional)
- 1 hot paprika or chili pepper (optional, for spiciness)
- 2 tablespoons lard or vegetable oil
For Garnish:
- Fresh parsley, chopped (optional)
- Crusty bread (for serving)
Prepare the Base:
In a large pot, heat the lard or vegetable oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, bell pepper, and diced tomatoes. Cook for another 5 minutes until the vegetables soften.
Sprinkle the paprika over the mixture, stirring quickly to avoid burning.
Cook the Soup:
Pour in the fish stock or water and bring the mixture to a boil.
Add salt, black pepper, and caraway seeds (if using).
Reduce the heat to a simmer and let the broth cook for about 20-25 minutes to develop the flavors.
Add the Fish:
Carefully add the fish chunks to the simmering broth.
If using hot paprika or chili, add it at this stage for extra spiciness.
Let the soup simmer gently for 10-15 minutes, or until the fish is cooked through and tender.
Avoid stirring too much to prevent breaking the fish apart.
Serve:
Ladle the soup into bowls, making sure each portion has a good mix of broth and fish.
Garnish with fresh chopped parsley if desired.
Serve hot with crusty bread on the side for dipping.
Recipe Notes :
Fish Stock: For a richer flavor, consider using homemade fish stock instead of water.
Paprika Varieties: Experiment with different types of paprika, such as smoked or hot, to adjust the soup’s flavor profile.
Simmering Time: Allow the soup to simmer gently to develop deep flavors without overcooking the fish.
Garnish Options: Top with fresh parsley or a dollop of sour cream for added richness.
Serving Suggestions: Serve with crusty bread to soak up the flavorful broth.
