Hungarian fisherman’s soup

Name: Hungarian fisherman’s soup
Total time: 65 min
Yield: 3
Cuisine: Hungarian
Ingredients: 350 g Carp fillet, boneless; 250 g Catfish fillet, boneless; 250 g Onion; 150 g Bell pepper; 200 g Tomato; 20 g Paprika powder; 1200 g Water; 4 g Salt; 5 g Fresh chilli

Freshwater fish in a vivid onion and paprika broth.

Estimated total time: 65 minutes3 portionsAbout 320 kcal per portion

Serving pot of red Hungarian fisherman’s soup with fish pieces — Photo: Wikiuser100 · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Freshwater fish soup; publisher uses perch, image describes carp soup. Choose carp or suitable freshwater fish and identify the variation.

Ingredients for 3 portions

350 g Carp fillet, boneless
250 g Catfish fillet, boneless
250 g Onion
150 g Bell pepper
200 g Tomato
20 g Paprika powder
1200 g Water
4 g Salt
5 g Fresh chilli

Method

Finely chop onion, pepper and tomatoes. Place in a saucepan with water, salt and paprika.
Bring to a boil, then simmer for 35 minutes until vegetables are soft. Blend carefully for a smoother broth if desired.
Cut boneless fish into large pieces and lower into the simmering soup with sliced chilli.
Simmer gently for 10–12 minutes until fish is cooked through. Avoid stirring roughly, which breaks the fish; check for any remaining small bones before serving.

A boneless-fillet home adaptation; traditional versions often make a strained stock from heads and bones. Bread is not included.

Halászlé

Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

SBS Food — Fisherman’s soup (halászlé)

Adjust portions & add to shopping list