Szegedi Halászlé (Szeged-Style Fish Soup)
A rich and spicy Hungarian fish soup originating from Szeged, characterized by its deep red color from paprika and a complex flavor profile from various types of freshwater fish.
🧂 Ingredients
- 2 kg Mixed freshwater fish (carp, catfish, pike, perch)(cleaned, scaled, and cut into 2-inch pieces. Heads and bones reserved for stock.)
- 4 large Onions(finely chopped)
- 6 tbsp Hungarian sweet paprika
- 2 tbsp Hungarian hot paprika(or to taste)
- 4 tbsp Lard or vegetable oil
- 400 g Tomatoes(chopped)
- 2 medium Green bell pepper(seeded and chopped)
- 6 cloves Garlic(minced)
- 1 tsp Caraway seeds
- to taste Salt
- 2 liters Water
👨🍳 Instructions
- 1
Prepare a fish stock by simmering the reserved fish heads, bones, and a chopped onion in water for about 1 hour. Strain and set aside.
⏱️ 1 hour - 2
In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium heat. Add the chopped onions and sauté until translucent, about 10-15 minutes.
⏱️ 15 minutes - 3
Remove the pot from the heat and stir in the sweet and hot paprika. Stir quickly to prevent burning.
💡 Tip: Paprika burns easily, so ensure the pot is off the heat. - 4
Return the pot to medium heat. Add the chopped tomatoes, bell pepper, minced garlic, and caraway seeds. Cook for about 5 minutes until the vegetables soften.
⏱️ 5 minutes - 5
Pour in the prepared fish stock and bring to a simmer. Add the fish pieces and season with salt. Cook gently for 45-60 minutes, or until the fish is cooked through and tender.
⏱️ 60 minutes💡 Tip: Do not stir vigorously once the fish is added, as it can break apart. - 6
Taste and adjust seasoning. The soup should be rich, spicy, and flavorful. Serve hot, traditionally with fresh white bread.
💡 Pro Tips
- ✓Using a variety of freshwater fish is key to the authentic flavor.
- ✓Don't skip the fish stock; it adds significant depth.
- ✓Adjust the amount of hot paprika to your preferred spice level.
- ✓The soup is often made even richer by adding a bit of fish roe if available.
🔄 Variations
- Some recipes include a small amount of sour cream stirred in at the end for added richness.
- Can be made with just one or two types of fish if a variety is not available, though the flavor will be less complex.