Halászlé (Danube River Fisherman’s Fiery Paprika Fish Soup) – Authentic Hungary Recipe
From the banks of the Danube and Tisza: a bold, velvety red paprika broth cradling flaky fish fillets.
- Country of Origin
- 🇭🇺 Hungary (Eastern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Thick white fish fillets (carp/catfish/cod), Sweet onions, Tomato and green pepper, Sweet and hot Szeged paprika, Garlic
Ingredients for Halászlé (Danube River Fisherman’s Fiery Paprika Fish Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white fish fillets (carp/catfish/cod), prepped into bite-sized pieces
- 1.5 cups sweet onions, washed and trimmed
- 1 cup tomato and green pepper
- 1 medium onion and 3 cloves garlic, finely minced with sweet and hot Szeged paprika
- 1.5 tbsp traditional Hungary seasoning (garlic, fresh parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sweet and hot Szeged paprika for 3–4 minutes until fragrant.
- Stir in garlic, fresh parsley and toast for 45 seconds to release the essential oils of Hungary's kitchen.
- Add thick white fish fillets (carp/catfish/cod) and sweet onions, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in tomato and green pepper, adjust seasoning, and ladle steaming hot into deep bowls.