Halászlé

Name: Halászlé
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1.5kg whole freshwater fish (carp or catfish), cleaned and cut into pieces; 3 onions, sliced; 4 tbsp Hungarian paprika; 2 hot wax peppers or chillies; 2 tbsp tomato paste; salt to taste

Hungarian fisherman's soup — whole freshwater fish simmered with masses of paprika and hot peppers in a fiery red broth.

Total time

70 min

Prep

15 min

Cook

55 min

Difficulty

medium

Cuisine

Hungarian

Ingredients

1.5kgwhole freshwater fish (carp or catfish), cleaned and cut into pieces

3onions, sliced

4 tbspHungarian paprika

2hot wax peppers or chillies

2 tbsptomato paste

saltto taste

Instructions

Simmer fish heads and bones with 1.5L water, onions and paprika 30 minutes. Strain.

Return broth to pan. Bring to boil.

Add fish pieces, hot peppers and tomato paste. Season.

Simmer 20 minutes without stirring — fish will break apart if stirred.

Serve in deep bowls with white bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

Protein

1.2g

Fat

0.1g

Carbs

9.1g

Fiber

1.7g

Sodium

8mg

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