Halászlé
“A spicy fish soup made with river fish and paprika.”
River Fish
Onion
Paprika
salt
Pepper
FishWhere it comes from
Halászlé, or fisherman's soup, is a beloved dish from the Danube and Tisza river regions, embodying Hungary's fishing traditions.
On the Palate
How it's made
5 steps · Show ↓145 min active
How it's made
5 steps · Show ↓- 110 min
In a large pot, combine fish trimmings such as heads, bones, and skin with chopped red onions, green peppers, and tomatoes. Cover with water until everything is submerged by an inch. Bring to a gentle simmer over medium heat, allowing the aroma to fill the kitchen.
- 2120 min
Keep the pot at a simmer, stirring occasionally, for two hours. The broth should turn rich and aromatic, with the vegetables softening and the fish releasing its flavors.
- 35 min
Strain the broth, discarding the solids, and return the clear liquid to the pot. Bring it back to a boil over medium-high heat.
- 45 min
Add two finger-thick carp fillets, roe, and coral to the boiling broth. Sprinkle in the hot ground paprika, stirring gently to incorporate the spices without breaking the fish.
Watch outDon't let the fish overcook — it should be tender but not falling apart.
- 55 min
Taste and adjust the seasoning with salt and pepper. Serve the soup hot, directly from the pot, with a side of crusty bread to soak up the spicy broth.
