Main CourseSoup

Fisherman's Soup (Halászlé)

Name: Fisherman's Soup (Halászlé)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: hungarian
Ingredients: 1,000 g carp cleaned, scaled, gutted, cut into 1-inch thick steaks; 2 pcs yellow onion finely chopped; 2 l water; 3 tbsp sweet paprika; 1 tsp hot paprika; 1 pcs green bell pepper seeded and chopped; 1 pcs tomato chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This traditional Hungarian Fisherman's Soup is a rich and spicy fish broth, typically made with carp or a mix of freshwater fish. It's known for its vibrant red color from generous amounts of paprika and a deep, savory flavor.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 342 kcal

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

fish

1,000 gcarp, cleaned, scaled, gutted, cut into 1-inch thick steaks

base

2 pcsyellow onion, finely chopped
1 pcsgreen bell pepper, seeded and chopped
1 pcstomato, chopped

liquid

2 lwater

seasoning

3 tbspsweet paprika
1 tsphot paprika
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large pot · cutting board · knife

The method

Step by step

1
Place the chopped yellow onion in a large pot with water.
Cook’s note: Using a very large pot will give the fish room to cook evenly.
2
Bring the water to a boil, then reduce heat and simmer for 20 minutes until the onion is very soft.
About 20 min
3
Remove the pot from heat and stir in the sweet paprika and hot paprika.
Cook’s note: Adding paprika off the heat prevents it from burning and becoming bitter.
4
Return the pot to low heat, add the chopped green bell pepper and tomato, and simmer for another 10 minutes.
About 10 min
5
Carefully add the carp steaks to the simmering broth, ensuring they are fully submerged.
Cook’s note: Avoid stirring the fish too much once added to prevent it from breaking apart.
6
Season with salt and black pepper.
Cook’s note: Taste and adjust seasonings as needed throughout cooking.
7
Gently simmer the soup for 20-25 minutes, or until the fish is cooked through and flakes easily.
About 25 min
Cook’s note: Do not boil aggressively, as this can break up the fish.
8
Serve hot, optionally garnished with a slice of hot green pepper or fresh bread.

Per serving

Nutrition

79%Score

Calories: 341.7kcal
Protein: 48.3g
Carbs: 17.3g
Fat: 9.5g
Fibre: 4.3g
Sugar: 5.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Fisherman's Soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the fish.