Hungarian
Halászlé
A deep red Hungarian fisherman’s soup made by simmering carp bones and onions into a rich base, then finishing tender carp steaks in paprika-scented broth. It should be hot, clean-tasting, and served steaming with fresh white bread.
Watch it madeStreet Kitchen · 6:55
Ingredients
- Carp steaks, about 2 thick slices400 g
- Carp head, tail, bones, and trimmings, gills removed500 g
- Yellow onions, finely chopped2 medium
- Hungarian sweet paprika2 tbsp
- Hungarian hot paprika1/2 tsp
- Fresh hot cherry pepper or long hot pepper1 small
- Salt1 1/2 tsp, plus more to taste
- Water1.2 liters
- Freshly ground black pepper1/4 tsp
- White bread, for servingas needed
Method
- Salt the carp steaks lightly and refrigerate them while you prepare the soup base.
- Place the carp head, tail, bones, and trimmings in a pot with the chopped onions, 1 teaspoon salt, and the water.
- Bring to a boil, then reduce to a lively simmer and cook uncovered for 45 to 60 minutes, until the onions are very soft and the fish trimmings have given up their flavor.
- Remove the pot from the heat and stir in the sweet paprika and hot paprika; adding paprika off the boil helps keep it from turning bitter.
- Return the pot to low heat and simmer for 5 minutes, then pass the broth, onions, and soft fish flesh through a fine sieve or food mill into a clean pot, discarding bones and hard bits.
- Bring the strained red broth back to a gentle boil and add the hot pepper and a little black pepper.
- Slide in the salted carp steaks and simmer gently for 10 to 12 minutes, without stirring, until the fish is just cooked through; shake the pot lightly if needed to prevent sticking.
- Taste the broth and adjust with salt or more hot paprika if desired.
- Serve the halászlé very hot in deep bowls, with a carp steak in each bowl and fresh white bread alongside.
Common questions
Can I substitute another fish for carp in halászlé?
Yes, but choose a firm, flavorful freshwater fish if possible, like catfish or pike perch. Carp is traditional because it gives the broth body and a distinct flavor. Avoid delicate fish that will fall apart too easily.
When should I add the paprika so it doesn’t turn bitter?
Add both sweet and hot paprika off the heat, after the fish trimmings have simmered and the pot is removed from the burner. Stir well, then return to low heat briefly. Paprika scorches fast and turns bitter if boiled hard.
What are the most common mistakes when making halászlé?
The biggest mistakes are boiling too hard after the fish goes in, stirring the steaks, and adding paprika directly over high heat. Also avoid undercooking the onions; they should be very soft so the broth strains smooth and rich.
How should I store leftover halászlé?
Cool it quickly, then refrigerate in a covered container for up to 2 days. Reheat gently over low heat so the fish doesn’t break apart. For best texture, store broth and fish separately if you expect leftovers.
What’s the best way to serve halászlé?
Serve it very hot with white bread on the side. A little extra fresh hot pepper can be offered at the table. Keep the broth deeply red and broth-forward; it should be ladled carefully so the carp steaks stay intact.