Halászlé - Hungarian Fisherman's Soup
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Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
Halászlé is a traditional Hungarian fisherman's soup. Following our authentic recipe, you can easily recreate this hearty fish paprikash goulash at home. Originally from the Szeged region, the rich soup would be prepared over open fires along the riverbanks, but you can also cook it indoors.
Ingredients
- 4 lbs assorted fish – carp, pike and bass
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3 brown onions sliced
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1-2 litres water
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1 tbsp sweet smoked paprika
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1 tsp hot paprika
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1 fish bouillon cube
-
2 tsp salt
Directions
Clean and wash the fish in cold salted water.
Cut onions into large slices. Cover the bottom of the kettle (or a large pot) with one layer of onion slices, then add a layer of fish. Alternate in layers using the remaining onion slices and fish.
Add 1-2l of water to the kettle to cover the contents. Bring to a boil, then reduce heat to simmer. Season the fish with paprika and salt.
Cover the kettle and simmer for 30-40 minutes, or until the fish flakes can be separated with a fork into thin, layer-like pieces. Shake gently occasionally during cooking; but do not stir.
Remove the fish from the kettle with a slotted spoon and place it in a large serving bowl or soup tureen. Strain the broth over the fish and serve in bowls.