Halászlé (Hungarian Fisherman’s Soup) – Hungarian Special
Halászlé, or Hungarian Fisherman’s Soup, is a rich and spicy fish soup that originates from Hungary. This traditional dish is known for its deep red color, which comes from the generous use of sweet Hungarian paprika. Made with fresh river fish, such as carp or catfish, and simmered in a flavorful broth with onions, tomatoes, and bell peppers, Halászlé is a beloved delicacy, especially in regions along the Danube and Tisza rivers. Whether served as a comforting family meal or a special occasion dish, this soup is a true representation of Hungary’s culinary heritage. Let’s dive into this flavorful recipe
- 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 Choice : Freshwater fish like carp or catfish are traditional, but other firm white fish can be used.
Paprika Quality : Use high-quality Hungarian sweet paprika for authentic flavor and color.
Spiciness : Adjust the heat level by adding or omitting hot paprika or chili peppers.
Serving Suggestion : Traditionally served with thick slices of bread to soak up the flavorful broth.
