Entree: Hungary – Budapest & Central Hungary – Halászlé (Spicy Hungarian freshwater fish soup seasoned with paprika)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) freshwater fish (carp, catfish, or mixed river fish), scaled, gutted, and cut into portions
- 1 1/2 tbsp (22 ml) lard or vegetable oil
- 2 large onions, finely chopped, approx. 10 oz (280 g) total
- 3 tbsp (24 g) sweet Hungarian paprika
- 1 tsp (2 g) hot Hungarian paprika or hot red pepper flakes (adjust to taste)
- 2 large ripe tomatoes, peeled and chopped, about 10 oz (280 g) total
- 2 green bell peppers (or Hungarian wax peppers), seeded and sliced, about 8 oz (225 g)
- 6 cups (1.4 L) water or light fish stock
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 2 cloves garlic, minced, approx. 6 g
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tbsp (15 ml) vinegar or a squeeze of lemon (optional, to adjust brightness)
- Fresh parsley, chopped, about 2 tbsp (8 g) for garnish
- Small noodle dumplings (csipetke) or crusty bread for serving (optional)

Instructions

1. In a large heavy pot set over medium heat, warm 1 1/2 tbsp (22 ml) lard or oil. Add the finely chopped onions and cook gently until translucent and soft, about 8–10 minutes. Remove the pot from the heat for a moment and stir in 3 tbsp (24 g) sweet Hungarian paprika so it does not burn, then return to gentle heat.
2. Add the chopped tomatoes, sliced peppers, minced garlic, bay leaf, and 6 cups (1.4 L) water or stock. Bring to a simmer, then add 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Adjust heat and simmer gently for 10 minutes to meld flavors. If using, add 2 tbsp (30 ml) white wine.
3. Add the fish pieces to the simmering broth, placing larger bones and heads in first if using them for flavor. Simmer gently (do not boil vigorously) for 12–15 minutes until fish is cooked through and flakes easily. Skim any foam during cooking for a clear broth.
4. Taste and adjust seasoning with hot paprika, additional salt, or 1 tbsp (15 ml) vinegar or lemon juice to brighten. Remove large bones or heads before serving if desired. Garnish with chopped parsley.
5. Serve hot in deep bowls with csipetke dumplings or crusty bread alongside, making sure each portion includes both broth and generous pieces of fish.