Authentic Hungarian Fisherman's Soup - Halászlé: A Step-by-Step Recipe

Ingredients

2 lbs of freshwater fish (carp, catfish, pike, or perch)
2 large onions
2 tablespoons of sweet paprika
1 tablespoon of hot paprika
3 cloves of garlic
2 bell peppers
2 tomatoes
1.5 liters of water
1 tablespoon of salt
1 bunch of parsley
1 hot pepper (optional)

Steps and instructions

Clean and cut the fish into big pieces, then set aside.
Peel and finely chop the onions and garlic.
Wash and slice the peppers and tomatoes.
In a large pot, sauté the onions in a little bit of water until they become translucent.
Add the garlic, peppers, tomatoes, and both types of paprika to the pot. Stir everything together and cook for a few minutes.
Add the fish to the pot and pour in the water. Bring the mixture to a boil.
Once boiling, reduce the heat to medium and let it simmer for about 30 minutes, or until the fish is cooked thoroughly and the soup has thickened slightly.
Add the salt and adjust the seasoning as necessary.
Finally, chop the parsley and stir it into the soup. You can also add the hot pepper at this point if you want it to be spicy.
Let the soup rest for a few minutes before serving to allow the flavors to meld together.

Tools for making

Large pot - A large pot is needed to cook the soup and accommodate all the ingredients.
Cutting board - A cutting board is essential for cutting and preparing the vegetables and fish.
Knife - A sharp knife will be necessary for slicing and chopping the onions, garlic, peppers, tomatoes, and parsley.
Stirring spoon - A large stirring spoon or ladle will be used to stir the soup while it cooks.
Measuring spoons - Measuring spoons are needed to accurately measure the paprika and salt.
Measuring cup - A measuring cup is required to measure the water for the soup.

Recipe variations

Use a different type of fish or a combination of fish, such as catfish, pike, or perch.
Add other seafood like shrimp or mussels for a seafood medley.
Add some smoked fish for a smoky flavor.
Include root vegetables like carrots or parsnips for added depth of flavor.
Replace the water with fish or vegetable broth for a richer taste.
Experiment with different herbs and spices like dill, thyme, or bay leaves.
For a thicker consistency, add a roux made from flour and oil.
Make it vegetarian by using vegetable stock and omitting the fish, and instead adding tofu or tempeh for protein.
Make it vegan by using vegetable stock and omitting the fish and any animal-based ingredients.
If you prefer a spicier soup, increase the amount of hot paprika or add additional hot peppers.

Recipe overview

Halászlé is a traditional Hungarian fish soup, perfect for warming up on a cold day or enjoying as a hearty meal in any season. This recipe, featuring freshwater fish and a variety of vegetables, is bursting with flavors from paprika, garlic, and fresh herbs. It's a simple dish, yet rich in taste, with a balance of heat from the hot paprika and sweetness from the bell peppers and onions. Although it takes some time to prepare, the process is straightforward and the result is a delightful soup that is both comforting and satisfying. Whether you're new to Hungarian cuisine or a long-time fan, this Halászlé recipe is sure to please your palate.

Common questions

What types of fish can I use for Halászlé? You can use freshwater fish like carp, catfish, pike, or perch.
Can I adjust the spiciness of the soup? Yes, you can adjust the spiciness by adding more or less hot paprika, or by including a hot pepper in the soup.
How long should I simmer the soup? Simmer the soup for about 30 minutes, or until the fish is cooked through and the soup has thickened slightly.
Can I make this soup ahead of time? Yes, you can make the soup ahead of time and reheat it when ready to serve. The flavors often deepen and improve upon reheating.
What can I serve with Halászlé? Traditionally, it is served with Hungarian bread, such as a rustic sourdough loaf or Hungarian white bread. You can also serve it with cooked potatoes or noodles.
Can I freeze the leftovers? Yes, you can freeze the leftovers for future consumption. Make sure to store it in an airtight container and consume within 2-3 months for best quality.

Serving dishes and utensils

Large pot - A pot with a capacity of at least 4 liters to accommodate the soup.
Cutting board - A sturdy surface for chopping ingredients.
Knife - A sharp knife for cutting the fish, onions, and other vegetables.
Wooden spoon - To stir the soup while it cooks.
Soup ladle - For serving the Halászlé into bowls.
Soup bowls - Deep bowls to serve the soup.
Soup spoons - Long-handled spoons for eating the soup.
Optional: Hot pepper grinder - To add a touch of heat to the soup at the table.

Origin stories

Halászlé, otherwise known as Hungarian Fisherman's Soup, has a rich tradition tracing back to fishermen along the Danube and Tisza rivers in Hungary. Traditionally, the soup was prepared in small kettles on open fires along the riverbanks. These fishermen would use the catch of the day, fresh from the river, making every pot of soup a unique representation of the local fish populations. The spiciness of the soup varies from region to region – the spiciest versions are typically found in Southern Hungary, particularly in the town of Szeged. The unique, smoky flavor of halászlé is also attributed to the addition of paprika, a spice that is a staple in Hungarian cuisine and was introduced to the country by the Turks in the 17th century. Today, the soup is often enjoyed as part of a Christmas Eve feast or during the Busójárás carnival in Mohács.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.