Authentic Hungarian Fisherman’s Soup (Halászlé) Recipe

Hungarian Fisherman’s Soup (Halászlé) is a beloved dish that showcases the rich culinary heritage of Hungary. This international soup is not just a meal; it’s a celebration of flavors and traditions passed down through generations. Perfect for gatherings or a cozy family dinner, this specialty soup brings the warmth of the Hungarian countryside right to your table.

What makes Halászlé truly special is its bold and vibrant flavor profile. Imagine the aroma of fresh fish simmering in a spicy, paprika-infused broth that dances on your palate. This recipe will guide you through creating an authentic version of this standout dish, whether you’re an experienced cook or trying your hand at something new.

A Taste of Hungary: Fisherman’s Soup

A bowl of spicy Hungarian Fisherman’s Soup with fish, paprika, and parsley on a rustic table.

This Hungarian Fisherman’s Soup (Halászlé) is a spicy, aromatic dish made with a variety of fish, paprika, and other traditional spices. It’s hearty, warming, and bursting with flavor, making it a perfect choice for those chilly evenings or festive occasions.

Ingredients

2 lbs mixed fresh fish (carp, catfish, or perch), cleaned and cut into pieces
1 large onion, finely chopped
4 tablespoons sweet Hungarian paprika
2 tomatoes, diced
2 green bell peppers, diced
4 cloves garlic, minced
8 cups water
Salt to taste
Fresh parsley for garnish
Lemon wedges for serving

Instructions

Sauté Onions: In a large pot, add the chopped onions and cook over medium heat until they are soft and translucent.
Add Paprika: Stir in the sweet paprika and cook for another minute, being careful not to burn it.
Combine Ingredients: Add water, diced tomatoes, and green peppers to the pot. Bring to a boil and then reduce the heat to simmer for about 10 minutes.
Add Fish: Gently add the fish pieces to the pot and simmer for an additional 20-30 minutes until the fish is cooked through and tender.
Season: Adjust the seasoning with salt to taste and stir in the minced garlic just before serving.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and provide lemon wedges for a zesty touch.