Fisherman’s Soup (Halászlé)🇭🇺

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Halászlé 🇭🇺

Ingredients

• 2 lbs (900 g) mixed freshwater fish (carp, catfish, perch), cleaned and cut into chunks
• 2 tablespoons oil or lard
• 2 large onions, finely chopped
• 3–4 tablespoons sweet Hungarian paprika
• 1–2 hot paprika peppers (optional, for spiciness)
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 6 cups water
• Salt, to taste
• Optional: pasta or small noodles

Directions

1. Heat oil in a large pot and sauté onions until soft and golden.
2. Remove from heat and stir in sweet paprika (prevents burning).
3. Add chopped tomatoes, green pepper, and hot paprika if using. Mix well.
4. Pour in water and bring to a boil. Add fish chunks carefully.
5. Season with salt. Reduce heat and simmer gently 20–30 minutes until fish is cooked and flavors meld.
6. Optional: Add small noodles or pasta in the last 5–7 minutes.

Serve hot with fresh bread or crusty rolls.

✨ Key tips: Use fresh river fish if possible, and add paprika off the heat to avoid bitterness.

A hearty, spicy, and iconic Hungarian river fish soup 🇭🇺