Hungarian Fisherman’s Soup (Halászlé)

Hungarian Fisherman’s Soup (Halászlé)

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Fisherman’s Soup (Halászlé): Hungarian Fisherman’s Soup, also known as Halászlé, is a delicious traditional dish from Hungary that is loved by many seafood enthusiasts. It’s a rich and spicy fish soup that embodies the flavors of the Danube River, where it originates.The soup is typically made with a variety of freshwater fish such as carp, catfish, perch, or pike. These fish are simmered together with onions, paprika, garlic, and tomatoes to create a flavorful broth. The soup gets its distinctive red color from the generous amount of Hungarian paprika used in the recipe.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Hungarian
Calories: 275

Ingredients
  

  • 2 pounds mixed freshwater fish fillets (such as carp, catfish, perch, or pike)
  • 2 onions chopped
  • 4 cloves garlic minced
  • 2 tablespoons Hungarian paprika (adjust according to your spice preference)
  • 2 tomatoes chopped
  • 1 bell pepper diced
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • Salt and pepper to taste
  • Vegetable oil for cooking
  • Fresh parsley chopped (for garnish)
  • Fresh white bread or Hungarian lángos (for serving)

Method
 

  1. Start by cleaning and cutting the fish fillets into bite-sized pieces. Set them aside.
  2. In a large pot, heat some vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
  3. Stir in the Hungarian paprika and cook for a minute to release its flavors. Be careful not to burn it.
  4. Add the chopped tomatoes, diced bell pepper, caraway seeds, and bay leaf to the pot. Cook for a few minutes until the vegetables soften.
  5. Pour enough water into the pot to cover the vegetables and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
  6. Gently add the fish pieces to the pot and season with salt and pepper to taste. Simmer for another 15-20 minutes until the fish is cooked through and tender.
  7. Remove the bay leaf from the soup and adjust the seasoning if needed.
  8. Ladle the soup into bowls and garnish with fresh parsley.
  9. Serve the Hungarian Fisherman’s Soup hot with fresh white bread or Hungarian lángos on the side.
  10. Enjoy!

Nutrition

Calories: 275kcalCarbohydrates: 12gProtein: 48gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 113mgSodium: 127mgPotassium: 1072mgFiber: 4gSugar: 6gVitamin A: 3172IUVitamin C: 52mgCalcium: 61mgIron: 3mg

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