🇭🇺 Hungary recipe
Halászlé
Halászlé is Hungary's legendary fisherman's soup, a fiery, paprika-red broth that showcases the freshwater fish of the Danube and Tisza rivers. Two distinct versions exist: the Danube style is a refined clear broth, while the Szeged style is thick and intense. This recipe follows the Szeged tradition, where smaller fish are stewed and strained to create the base.
Prep30 mins
Cook1 hr 15 mins
Serves4
Difficultyhard
Ingredients
- 1kg mixed freshwater fish (carp, catfish, pike-perch), cleaned and cut into thick steaks
- 500g small fish or fish trimmings (heads, bones) for the stock
- 3 large onions, finely diced
- 3 tbsp sweet Hungarian paprika
- 1 tbsp hot paprika
- 2 Hungarian hot cherry peppers, whole
- 1 ripe tomato, quartered
- 1 green pepper, halved
- 1.5 litres water
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 28 g
- Carbs
- 10 g
- Fat
- 12 g
