Fisherman’s Soup (Halászlé)

Here’s a classic Hungarian Fisherman’s Soup (Halászlé) recipe—spicy, smoky, and rich with paprika, perfect for fish lovers:

1–1.5 kg (2–3 lbs) freshwater fish (common choices: carp, catfish, pike, or a mix), cleaned and cut into chunks
2–3 tbsp vegetable oil or lard
2 large onions, finely chopped
2–3 tbsp sweet Hungarian paprika (adjust to taste)
1–2 hot paprika peppers or 1 tsp hot paprika powder (optional, for spiciness)
2–3 tomatoes, chopped, or 1 cup canned tomatoes
1–2 bell peppers, chopped
1–1.5 liters (4–6 cups) water or fish stock
Salt and freshly ground black pepper, to taste
Optional: 2–3 bay leaves, 1 tsp caraway seeds
Fresh parsley for garnish

Prepare the base:
- Heat oil or lard in a large pot over medium heat. Add onions and cook until soft and translucent.
Add paprika:
- Remove the pot from heat briefly to prevent burning the paprika. Stir in the sweet paprika (and hot paprika if using).
Add vegetables:
- Add chopped tomatoes and bell peppers. Cook for 3–5 minutes to let the flavors combine.
Add water/stock:
- Pour in water or fish stock. Add bay leaves or caraway seeds if using. Bring to a boil.
Add fish:
- Gently add fish chunks to the boiling soup. Reduce heat and simmer gently for 20–25 minutes. Be careful not to over-stir to keep the fish intact.
Season:
- Add salt and pepper to taste. Remove bay leaves before serving.
Serve:
- Serve hot in bowls, garnished with fresh parsley. Traditionally, it’s accompanied by white bread or csipetke (Hungarian small dumplings).

💡 Tips:

Hungarian Halászlé is traditionally spicy and rich in paprika flavor, so don’t be shy with the paprika.
Using a mix of fish adds depth—carp gives richness, while pike or catfish adds firm texture.
For a smoother soup, remove fish bones before serving or serve as-is for a rustic feel.

If you want, I can also give a quick 30-minute version of Halászlé using pre-filleted fish so it’s much faster but still tastes authentic.

Do you want me to do that?