Halászlé (Hungarian Fisherman's Soup)
In short: A fiery, paprika-red river fish soup made with carp, onions and hot peppers, a traditional Christmas Eve dish in Hungary. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 280 kcal
Halászlé is Hungary's fisherman's soup, cooked with freshwater fish from the Danube, the Tisza and Lake Balaton. Carp is the classic choice, simmered with plenty of onion and hot and sweet paprika into a deep red broth. Many families serve it on Christmas Eve. Regional versions differ, with some served with pasta and others with just bread. Serve it hot, with a slice of fresh bread and an extra hot pepper on the side.
Instructions
- Put the sliced onions in a wide pot with 750 ml (3 cups) of the water and a pinch of salt. Bring to a boil and cook for 15 minutes until very soft.
- Add the fish heads and any bones, with the remaining water and the salt. Simmer for 20 minutes, then strain the broth into a clean pot, pressing the onions through the sieve.
- Add the sweet and hot paprika, tomato, bell pepper and hot peppers to the strained broth and simmer for 10 minutes.
- Lower the fish slices into the simmering broth, starting with the thickest pieces. The liquid should just cover them. Do not stir. Shake the pot gently instead.
- Simmer for 10 to 12 minutes, until the fish turns opaque and flakes easily (63°C / 145°F).
- Taste and adjust the salt and heat. Serve in deep bowls with fresh bread and extra hot pepper.
Tips
- Do not stir the soup once the fish goes in. Shake the pot gently so the pieces stay whole. The fish must be very fresh, with a clean river smell.
- Carp has many small bones. Ask the fishmonger to score the slices, or use boneless catfish and pike-perch fillets for easier eating.
Questions and answers
What fish is used in halászlé?
Carp is the traditional choice, often with catfish or pike-perch. A mix of 2 or 3 freshwater fish gives the best flavor, and fish heads add depth to the broth.
Is halászlé very spicy?
It is usually spicy, with hot paprika and fresh chilies. For less heat, use only sweet paprika, leave out the hot peppers and pass chili at the table.
What do you serve with halászlé?
Fresh white bread is the standard. In some regions it comes with pasta, and a glass of dry white wine suits it.
How long does it take to make Halászlé (Hungarian Fisherman's Soup)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Halászlé (Hungarian Fisherman's Soup)?
About 280 kcal per serving, with 32 g of protein, 12 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 12 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
