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Halászlé

Name: Halászlé
Total time: 80 min
Yield: Serves 4
Cuisine: Hungary
Ingredients: 4 fillets White Fish Fillets; 300g Fish Bones and Trimmings; 2 Onion; 3 tbsp Paprika; 1 Chili pepper; 1 Tomato; 1 Green Bell Pepper; 1 1/2 tsp Salt; 1.5L Water

Soup

⏱ 80 min

👥 Serves 4

Difficulty ⭐⭐

River fish simmered in a deep red paprika broth — Hungary's fisherman's soup.

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📖 The Story Behind This Dish

Halászlé means 'fisherman's soup' in Hungarian. Carp and catfish from the Danube and Tisza rivers are simmered with onion and plenty of paprika until bright red, often with hot paprika for a kick. It's an essential dish on Christmas Eve.

🌆 Where it's eaten: In a riverside village in Hungary, a bright red soup bubbles in a kettle over a fire as fishermen gather with bowls.

🥕 Ingredients (serves 4)

White Fish Fillets 4 fillets
Fish Bones and Trimmings 300g
Onion 2
Paprika 3 tbsp
Chili pepper 1
Tomato 1
Green Bell Pepper 1
Salt 1 1/2 tsp
Water 1.5L

👩‍🍳 Instructions

Simmer the water, fish bones, and chopped onion for 1 hour.
Strain, mash the onion, and return it to the broth.
Stir in the paprika, add the tomato, green pepper, and chili, and simmer 10 minutes.
Add the fish and simmer gently for 10 minutes without breaking it up.
Season with salt.

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