Halászlé — the Hungarian fishermen’s soup with paprika and carp

Halászlé (pronounced “halasle”), the famous Hungarian fishermen’s soup, is one of the most characteristic dishes of the Pannonian plain, born on the banks of the Danube and the Tisza, as Wikipedia writes in its article on “Fisherman’s soup”. With its flame-red color from abundant paprika and its spicy taste, it is considered one of the spiciest native dishes on the European continent.

Traditionally, fishermen prepare it in small kettles over an open fire on riverbanks: the onion is fried in the kettle until caramelized, ground paprika is added, then water, and finally the fish cut into large pieces — often carp, catfish, perch or pikeperch. In the best-known variants, such as that of Szeged, several kinds of river fish are used together. The soup is served directly from the kettle, hot, with fresh bread alongside — and in Hungary it is a traditional Christmas Eve dish.

INGREDIENTS (for 4 people):

• 1.2 kg carp (or mixed river fish: carp, catfish, perch), cleaned and cut into slices about two fingers thick
• 3 large red onions, finely chopped
• 2 green peppers, cut into strips
• 3 ripe tomatoes (or 2 tablespoons tomato concentrate)
• 3–4 tablespoons sweet ground paprika (half spicy, if desired)
• 2 garlic cloves, crushed
• 2 tablespoons oil (or lard, as in the traditional recipe)
• 1.5 liters water
• 1 hot pepper (optional)
• Salt and black pepper to taste
• Fresh bread for serving

PREPARATION STEPS:

1. Clean the fish and cut it into thick slices. Keep the head, tail and bones aside separately for the stock; salt the slices and set them aside.
2. Fry the chopped onions in oil (or lard) in a wide pot, until golden and lightly caramelized.
3. Remove the pot from the heat and add the ground paprika; stir quickly — paprika burns easily and turns bitter.
4. Return the pot to the heat, add the water, the fish head and bones, the peppers, tomatoes and garlic. Let them simmer slowly for 40–45 minutes.
5. Strain the stock through a sieve, pressing the vegetables well so they release all their flavor.
6. Put the strained stock back on the heat; when it comes to a boil, add the fish slices, salt and pepper. Cook for 10–12 minutes without stirring much, so they do not fall apart.
7. Serve hot, with fresh bread alongside.

Preparation time: about 20 minutes. Cooking time: about 1 hour. Servings: 4.