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Hungarian Fish Soup
Halászlé
Halászlé is a rich, paprika-spiced freshwater fish soup, considered a national dish of Hungary. Traditionally cooked outdoors in a kettle, it features a deep red color and robust flavor from a generous amount of paprika and mixed river fish.
🧂 Ingrédients
- 2 kg Assorted Freshwater Fish(e.g., carp, catfish, pike, perch; cut into pieces)
- 3 large Onions(sliced)
- 4 tbsp Sweet Paprika
- 1 tsp Hot Paprika(or to taste)
- 2 tbsp Pork Lard or Vegetable Oil
- 2 liters Water
- 2 tsp Salt(or to taste)
- 100 ml Optional: White Wine(dry)
- 1 Optional: Fish Bouillon Cube
👨🍳 Instructions
- 1
Clean and wash the fish thoroughly. Cut larger fish into pieces, reserving heads, bones, and tails for the broth. If using fillets, set them aside for later.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the sweet and hot paprika to the pot. Stir constantly for about 30 seconds until fragrant, being careful not to burn the paprika. Dissolving paprika in fat helps release its flavor and color.
- 4
Add the fish heads, bones, and tails (if using) to the pot, along with the water and fish bouillon cube (if using). Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the fish stock is flavorful and the fish is tender. Skim off any impurities that rise to the surface.
- 5
Strain the broth through a fine-mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible. Discard the solids. If you used fillets earlier, cut them into bite-sized pieces and set aside.
- 6
Bring the strained broth back to a simmer. Add the reserved fish fillets (if using) and cook for about 5-10 minutes, or until the fish is cooked through and flakes easily. If you are not using fillets, you can add some of the cooked fish meat back into the broth after removing bones.
- 7
Season the soup with salt and white wine (if using). Taste and adjust seasoning as needed. The soup should have a vibrant red color.
- 8
Serve hot, traditionally with fresh white bread.
💡 Conseils de pro
- ✓Use a variety of freshwater fish for the best flavor complexity.
- ✓Do not stir the soup vigorously once the fillets are added, as this can break them apart too much.
- ✓Adjust the amount of hot paprika to control the spice level.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes include a small amount of diced tomato or bell pepper.
- A few small potatoes can be added to the broth for a slightly thicker soup.
- For a spicier kick, add a whole dried chili pepper during simmering.