Fisherman’s soup

Ingredients

Fish

• 1.5 kgmixed river fish such as carp, catfish and pike-perch, scaled and gutted

Broth

• 2 kgonions, sliced
• 2 litreswater

Seasoning

• 4 tbspsweet Hungarian paprika
• 1 tbsphot paprika
• 2tomatoes, chopped
• 2green peppers, sliced
• 2fresh paprika pods, optional
• salt

To serve

• fresh white bread
• hot paprika paste

Directions

1. Simmer the heads, bones and trimmings with the sliced onions in the water for 1 hour 30 minutes.
2. Use as much onion as fish by weight.
3. Return the strained broth to the pot and bring it back to a simmer.
4. Take the pot off the heat before stirring in the paprika.
5. Return it to a low heat, add the tomato and green pepper, and simmer for 15 minutes.
6. Lay the fish fillets into the broth and poach them for 10 to 12 minutes. Do not stir once the fish is in.
7. Season and serve immediately with fresh white bread.

Technique

• Hungarian paprika in quantity and of good quality. This is a soup with almost nothing else in it.
• Carp roe and milt are traditionally added and are considered the best part by many.
• It is cooked outdoors in a bogrács, a cauldron on a chain, whenever the weather allows.

Substitutions

• Any freshwater fish with plenty of bones for the broth.
• Sea fish, which makes a perfectly good soup that a Hungarian would not call halászlé.

Variations

• The Baja style, served over thin pasta.
• The Szeged style, sieved smooth and served with the fish.
• With a whole hot paprika pod floated in the pot.

History

Halászlé, cooked on the Danube and Tisza by fishermen from their own catch; the Baja and Szeged versions differ over pasta.

Frequently asked questions

What is Fisherman’s soup?

Fisherman’s soup is a soup & stew from Hungary: fiery paprika river-fish soup, Christmas Eve tradition. Halászlé, cooked on the Danube and Tisza by fishermen from their own catch; the Baja and Szeged versions differ over pasta.

How long does Fisherman’s soup take to make?

Fisherman’s soup takes 30 min of preparation and 2 hr of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Fisherman’s soup?

Yes, within limits. Any freshwater fish with plenty of bones for the broth. Sea fish, which makes a perfectly good soup that a Hungarian would not call halászlé.

What is the most important thing to get right in Fisherman’s soup?

Lay the fish fillets into the broth and poach them for 10 to 12 minutes. Do not stir once the fish is in.