HalászléHungarian Fisherman’s Soup
A vivid red Hungarian fish soup built on onions, paprika, peppers, and fresh carp. The broth is clean but powerful, with a deep sweetness from the vegetables and the unmistakable warmth of hot paprika.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgCarp (cut into serving pieces)
- 300gYellow Onion (finely chopped)
- 10gGarlic (crushed)
- 20gPaprika
- 5gHot Paprika
- 200gTomato (chopped)
- 150gGreen Bell Pepper (sliced)
- 12gSalt
- 1.8lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water and yellow onion to a simmer in a large pot and cook until the onion is very soft.
- 02
Stir in the garlic, remove the pot from the heat briefly, and mix in the paprika and hot paprika.
- 03
Return the pot to low heat, add the tomato and green bell pepper, and simmer until the vegetables soften.
- 04
Gently add the carp and salt, then simmer without vigorous boiling until the fish reaches 63°C (145°F) and the broth is deep red.
- 05
Taste the broth, adjust with a little more salt if needed, and serve the soup hot, taking care to keep the fish pieces whole.
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