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Fish, European

Halászlé, Hungarian fisherman’s soup

Halászlé is a Hungarian fish soup flavored with paprika, bright red and fragrant, made for 4 people in 55 minutes, at medium difficulty, for €3.60 per serving. Its success depends on onions simmered until they melt into the broth for color and sweetness, and on the fish being lowered in gently and never stirred with a spoon so it stays in whole pieces.

Tonight we're heading to the banks of the Danube with a halászlé, the famous Hungarian fisherman's soup, as red as the paprika that flavors it.

Halászlé, Hungarian fisherman’s soup
Total time
55 min
Difficulty
Medium
Cost per person
€3.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter

Halászlé gets its color from a generous amount of sweet paprika and its depth from onions cooked slowly until they dissolve into the broth. Green pepper and tomato bring freshness, while the hot chili wakes everything up without covering the taste of the fish. The result is a thick, slightly spicy broth where the chunks of carp, pike perch, or trout stay whole and tender.

This soup works as a main course, with crusty bread for dipping, best made on a Sunday or an evening when you have a bit of time ahead of you. It suits a relaxed dinner between adults or guests curious to try something different, since the heat can be adjusted to taste. Mon Chou walks you through it step by step, with no need to rush the fish.

The ingredients

4 people

Fish counter

  • Carp, pike perch, or trout, cut into pieces 1 kg

Fruits and vegetables

  • Onions 4
  • Green pepper 1
  • Tomato 1
  • Hot chili pepper 1

Pantry

  • Sweet paprikaoften in the pantry 3 tbsp
  • Wateroften in the pantry 1.5 l
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten

The step by step recipe

  1. Scale and wash the fish, cut it into pieces, salt it, and let it rest. 10 min

    Ask your fishmonger to prepare it for you, they know how to remove the tricky bones.

  2. In a large pot, combine the thinly sliced onions with cold water and a little salt, bring to a simmer and cook until the onions are completely soft. 15 min

    The onions make the whole broth, don't be shy with the cooking time.

  3. Add the paprika, the green pepper cut into strips, the chopped tomato, and the chili, and mix well. 5 min

    Press the chili slightly against the side of the pot to release more of its heat.

  4. Lower the fish pieces into the broth, from the thinnest to the thickest, and let them cook gently without stirring with a spoon. 20 min

    Gently shake the pot instead, the fish stays in whole pieces.

  5. Serve right away in bowls with fresh bread.

    Let each guest add more chili to their own taste.

Our tips to get it right

  • Pick the freshest fish you can find, halászlé shows up poor quality fish right away, so ask your fishmonger which species looks best that day.
  • Never add paprika to boiling liquid, it scorches and turns bitter, stir it in over low heat or off the heat before bringing things back up to a simmer.
  • Arrange the fish pieces in the pot in a single layer without stacking them, so they cook evenly and hold together.

The variations

  • Swap the hot chili for a teaspoon of hot paprika for a milder soup that keeps its deep color.
  • Use two different fish, like carp and pike perch, for a mix of textures in the same bowl.
  • For a quicker version, stick to pike perch or trout fillets, they cook faster than a whole carp.

What to serve it with

  • Grilled crusty bread
  • Pickled chilies on the side
  • Cold sparkling water

Storage

Keep halászlé in a sealed container in the fridge for up to 2 days, the fish doesn't hold up well any longer. It doesn't freeze well since the fish is already cooked, so it's best made the day you plan to eat it. Reheat gently over low heat, without letting it boil, so the fish pieces stay intact.

Questions about this dish

Can I use a different fish instead of carp?

Yes, pike perch and trout both work well and are often easier to find. Choose a firm fleshed fish that holds together during cooking rather than one that flakes apart.

Why shouldn't I stir the soup with a spoon?

Stirring with a spoon breaks apart the fish, which is already delicate once cooked. Just gently shake the pot by its handles to mix everything without damaging the pieces.

Can I make the broth ahead of time?

Yes, you can prepare the onion and paprika broth a few hours ahead and keep it covered at room temperature. Add the fish only right before serving so it stays tender.

Can I use smoked paprika instead of sweet paprika?

You can add a small amount for a smoky note, but stick mostly to regular sweet paprika. Too much smoked paprika changes the traditional taste of halászlé completely.

How long does it take to make a halászlé, the bright red Hungarian fisherman's soup, served with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a halászlé, the bright red Hungarian fisherman's soup, served with bread?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a halászlé, the bright red Hungarian fisherman's soup, served with bread cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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