Halászlé — Print Recipe — The Culinary Codex

A fiery, paprika-red river fish soup with tender chunks of carp and catfish, simmered to a velvety consistency that warms from the inside out.

Ingredients

1 Simmer small fish and trimmings with one diced onion and water for 30 min to make a rich broth. Strain through a fine sieve, pressing solids.
2 In the same pot, sauté remaining onion in a splash of oil until softened. Remove from heat, add sweet and hot paprika, stir quickly.
3 Pour strained fish broth into the pot. Add green peppers, tomatoes, and cherry pepper. Simmer 15 min.
4 Add the large fish steaks gently. Simmer without stirring (only shake the pot gently) for 15-20 min until fish is opaque and flakes easily.
5 Season with salt. Serve steaming hot directly from the pot.

Did You Know?

True halászlé is never stirred with a spoon — the pot is gently rocked or shaken so the delicate fish pieces stay intact.