Serves 4–6 people
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients
- 1.5kg freshwater fish (carp, catfish, or pike), cleaned and cut into large chunks
- 2 tbsp sunflower oil (about 30ml)
- 2 large onions (about 300g), finely diced
- 3 tbsp sweet Hungarian paprika (about 24g)
- 1 tsp hot paprika (about 3g, optional for spice)
- 2 large tomatoes (about 200g), peeled and chopped (or 200g chopped tinned tomatoes)
- 1 green pepper (about 80g), sliced
- 1.5 litres fish or vegetable stock (hot)
- 1 tsp salt (about 5g)
- Black pepper, to taste
Method
- Cook the onions
Heat sunflower oil in a large pot over medium heat. Add onions and cook until soft and translucent, about 8 minutes. - Add paprika
Remove the pot briefly from the heat, stir in both paprikas, and mix quickly to release their aroma without burning. - Build the broth
Add chopped tomatoes, green pepper, and hot stock. Season with salt and pepper. - Simmer the base
Bring to a gentle simmer and cook for 20 minutes to allow flavours to blend. - Add fish
Carefully add the fish chunks. Simmer gently for 10–12 minutes until the fish is just cooked through. - Serve
Ladle the soup into bowls, ensuring each portion has a generous piece of fish, and serve hot with crusty bread.
Chef’s Note
Halászlé is traditionally served very hot and often enjoyed outdoors by the riverbank in Hungary.