Halászlé (Hungarian fisherman’s soup)

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Halászlé is a spicy Hungarian fish soup with plenty of paprika and a deep red broth. The flavor is bold but still clean and bright.

Serves: 4 people

Preparation time: 40 min

Ingredients

• firm white fish, cut into large chunks – 1 lb 2 oz
• salmon or carp fillet, cut into large chunks – 10 oz
• onions, sliced into half-rings – 2
• red bell pepper, sliced – 1
• tomatoes, diced – 2
• fish stock – 6 cups
• sweet paprika – 2 tbsp
• hot paprika – 1 tsp
• oil – 1 tbsp
• salt – 1 tsp
• black pepper – 1/2 tsp

Method

1. Heat the oil in a large pot and cook the onions gently for 5 minutes. Add the pepper and tomatoes and cook briefly.
2. Stir in the sweet and hot paprika, then immediately pour in the fish stock so the spices do not burn.
3. Bring to a boil and let the soup simmer gently for 15 minutes.
4. Add the fish pieces and cook for 8 to 10 minutes more, until the fish is just done.
5. Season with salt and pepper and serve right away.