Entree: Hungary – Great Plain – Halászlé (Spicy Hungarian fisherman's paprika fish soup made from freshwater fish in a bright red broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) carp or mixed freshwater fish, cleaned and cut into 6–8 pieces (including bones)
- 3 tbsp (45 ml) lard or vegetable oil
- 2 medium onions, about 12 oz (340 g), finely chopped
- 3 tbsp (45 ml) sweet Hungarian paprika
- 1 tbsp (15 ml) hot Hungarian paprika or cayenne (adjust to heat preference)
- 2 medium tomatoes, about 10 oz (280 g), peeled and chopped, or 1 cup (240 ml) canned tomatoes
- 1 medium green bell pepper, about 6 oz (170 g), seeded and chopped
- 1 tbsp (15 ml) tomato paste
- 6 cups (1.4 L) water or light fish stock
- 1½ tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 2 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- Optional: 8 oz (225 g) csipetke or thick egg noodles to serve

Instructions

1. Heat the lard or oil in a large heavy pot over medium heat. Add the chopped onions and cook slowly until translucent and soft, about 10–12 minutes.
2. Remove the pot from heat briefly and stir in the sweet paprika and hot paprika to coat the onions (avoid heating paprika on high to prevent bitterness).
3. Return to low heat, add the chopped tomatoes, bell pepper, and tomato paste. Cook 5 minutes to meld flavors.
4. Add the water or fish stock, bay leaves, minced garlic, salt, and pepper. Bring to a gentle simmer, then add the fish pieces (bones in) and simmer gently, uncovered, for 20–30 minutes until the fish is cooked through and the broth is rich and red.
5. If using, cook csipetke or egg noodles separately according to package or recipe instructions and keep warm.
6. Taste and adjust seasoning. Stir in chopped parsley just before serving.
7. Serve the halászlé very hot with lemon wedges on the side and noodles or crusty bread to soak up the broth.