Entree: Hungary – Transdanubia – Halászlé (Spicy paprika-seasoned Hungarian fisherman’s river fish soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) mixed freshwater fish fillets (carp, catfish, or pike), skin on, cut into portions
- 1 lb (450 g) fish heads and bones for stock
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) sweet Hungarian paprika
- 1 tsp (5 ml) hot paprika or cayenne (optional)
- 2 medium tomatoes, peeled and chopped, about 8 oz (225 g)
- 1 green bell pepper, sliced, about 4 oz (115 g)
- 6 cups (1.44 L) water or fish stock
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Hot paprika flakes or extra hot paprika to taste (optional)

Instructions

1. Rinse fish heads and bones; place them in a large pot with 6 cups (1.44 L) water. Bring to a gentle simmer, skim foam, and cook uncovered for 20–25 minutes to make a clear fish stock. Strain and set stock aside, discarding bones.
2. In the same pot, heat 2 tbsp (30 ml) lard or oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Remove the pot from the heat for 30 seconds and stir in 3 tbsp (45 ml) sweet paprika (and 1 tsp (5 ml) hot paprika if using) to avoid burning the spice. Return to low heat and add the chopped tomatoes and sliced green pepper; cook 4–5 minutes until softened.
4. Pour the reserved fish stock back into the pot, add the bay leaf, salt, and black pepper, and bring to a gentle simmer for 10 minutes to meld flavors.
5. Add the fish fillet portions, lower the heat, and simmer gently until the fish is just cooked through, about 5–8 minutes depending on thickness. Do not stir vigorously to keep the fillets intact.
6. Taste and adjust seasoning; if a bolder heat is desired, stir in a pinch of hot paprika flakes. Ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread or Hungarian white bread.