Hungarian Fisherman’s Soup, known as Halászlé, is one of Hungary’s most iconic traditional dishes. It is a bold, paprika-rich fish soup made with freshwater fish, onions, and plenty of sweet Hungarian paprika.
The soup is especially associated with Hungary’s major rivers, including the Danube and Tisza, and different regions have their own traditional methods of preparing it. The result is a deeply flavorful, vibrant red soup with tender pieces of fish in a rich, aromatic broth.
Ingredients
2½–3 lb (1.2–1.4 kg) freshwater fish, such as carp, catfish, or pike-perch
2 large onions, finely chopped
2–3 tablespoons sweet Hungarian paprika
1–2 teaspoons hot Hungarian paprika, optional
2 medium tomatoes, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
6–7 cups (1.5–1.7 L) water
1 tablespoon salt, or to taste
½ teaspoon black pepper
1 teaspoon caraway seeds, optional
Fresh parsley, for garnish
Preparing the Fish
If using a whole fish, clean and scale it carefully.
Cut the fish into portions and reserve the head, bones, and trimmings. These parts can be used to create a flavorful base.
Sprinkle the fish pieces lightly with salt and allow them to rest for approximately 20–30 minutes.
