Hungarian Fisherman’s Soup (Halászlé) with Carp and Paprika

Why You’ll Love This Recipe

• Classic Hungarian comfort: a vibrant, brick-red paprika broth that warms every bite.
• Built from carp heads and bones for deep, authentic flavor—then finished with thick, tender fish slices.
• Approachable technique with precise times and temperatures for consistent results.
• Perfect with fresh white bread to mop up the spicy, silky broth.

Grocery List

• Produce: 600 g yellow onions, optional Hungarian wax pepper or long green pepper for garnish
• Dairy: None
• Pantry: Sweet Hungarian paprika, hot Hungarian paprika, lard or neutral oil, kosher salt, black pepper, fresh white bread

Full Ingredients

Paprika Broth Base

• 2 tbsp lard or neutral oil (28 g)
• 600 g yellow onions, thinly sliced (about 4 medium)
• 3 tbsp sweet Hungarian paprika (24 g)
• 1 tsp hot Hungarian paprika (3 g), or to taste
• 1.2 kg carp trimmings (heads, frames, skin; gills removed)
• 2.5 L cold water
• 2 tsp kosher salt (Diamond Crystal; use 1¼ tsp if using Morton), plus more to taste
• Optional: 1/2 tsp caraway seeds, lightly crushed

Finish the Soup

• 800 g firm river fish fillets or steaks (carp, catfish, pike), cut into 2–3 cm-thick slices; leave some pieces on the bone if possible
• 1/2 tsp kosher salt, for seasoning the fish
• Freshly ground black pepper, to taste

To Serve

• Fresh white bread (country loaf or baguette), warm and sliced
• Extra hot Hungarian paprika or hot pepper rings (optional)

Step-by-Step Instructions

Step 1: Prep the fish and aromatics

Rinse the carp trimmings under cold water and remove all gills from the heads (they can make the broth bitter). Pat dry. Slice the river fish fillets into thick 2–3 cm pieces and keep chilled. Peel and thinly slice the onions.

Step 2: Build a paprika–onion base

In a 6–8 L (6–8 quart) heavy pot, warm the lard over medium heat. Add the onions and 1 tsp of the salt. Cook, stirring often, until very soft and translucent but not browned, 8–10 minutes. Take the pot off the heat, add the sweet paprika and hot paprika (and caraway if using), and stir for 20–30 seconds to bloom the spices. Immediately add the cold water to prevent the paprika from scorching.

Step 3: Simmer the trimmings for deep flavor

Add the carp heads, bones, and skins to the pot. Bring just to a simmer over medium heat, then reduce heat to maintain a gentle simmer at 85–95°C (185–203°F). Do not boil vigorously. Simmer uncovered for 45–60 minutes, skimming any foam. The broth should become intensely brick-red with a sheen of paprika oil on top.

Step 4: Purée and strain for a silky broth

With tongs, lift out and discard large bones and heads. Using an immersion blender, blend the broth with the softened onions until smooth. Pour through a fine-mesh sieve (or food mill) into a clean pot, pressing to extract every drop. Discard any solids and fine bones left in the sieve. You should have about 2.0–2.2 L of glossy, red broth.

Step 5: Taste and balance

Return the strained broth to a gentle simmer. Taste and season with the remaining salt and a few grinds of black pepper. The broth should be assertive—spicy, savory, and slightly sweet from onions. If it tastes dull, add a pinch more hot paprika; if too spicy, add a splash of hot water and a pinch of salt.

Step 6: Poach the fish slices

Season the fish pieces lightly with 1/2 tsp salt. Maintain the broth at 82–88°C (180–190°F). Slide in the fish in a single layer. Do not stir; just shake the pot gently so the fish stays intact. Poach until just cooked through and tender, 6–8 minutes (thicker, bone-in pieces may need 10 minutes). Avoid boiling, which toughens the fish and clouds the broth.

Step 7: Serve steaming hot

Ladle the broth into warm bowls, nestling 2–3 pieces of fish in each. Garnish with thin rings of Hungarian wax pepper if you like heat. Serve immediately with plenty of fresh white bread to mop up the paprika-rich broth. Offer extra hot paprika at the table.

Pro Tips

• Remove the gills from fish heads to prevent bitterness—this is key to a clean, sweet broth.
• Bloom paprika off heat and dilute quickly with water to avoid scorching, which turns it bitter.
• Keep the soup at a gentle simmer; rolling boils break fish and make the broth murky.
• For the most authentic texture, blend and strain thoroughly so the broth is velvety with a paprika sheen.
• Use some bone-in fish pieces for poaching; they enrich the final flavor and stay juicier.

Variations

• Szeged-Style Heat: Add 1 thinly sliced hot pepper (Hungarian wax or cayenne) to the pot during the final 10 minutes and increase hot paprika to 2 tsp.
• Lake Balaton Style: Add 1 ripe tomato (chopped) and 1 green pepper (sliced) to the onion base before adding water for a slightly lighter, aromatic broth.
• Csipetke Noodles: Simmer small pinched egg noodles separately in salted water, then serve them in the bowls before ladling in the soup.

Storage & Make-Ahead

The strained paprika broth (without fish) keeps 3 days in the fridge or up to 2 months frozen. Reheat gently to a simmer and poach fresh fish just before serving. Leftover soup with fish keeps 1–2 days refrigerated; reheat below a simmer to avoid overcooking. Bread is best fresh; freeze slices if needed and rewarm in a low oven.

Nutrition (per serving)

Approximate values (without bread): 280–320 kcal; Protein 26–30 g; Fat 14–18 g; Carbohydrates 10–14 g; Fiber 2 g; Sodium 700–900 mg. Values will vary based on fish variety and salt brand.