Fisherman's soup

Fisherman's soup, or halászlé, is a cherished Hungarian dish renowned for its spicy kick and rich, paprika-based flavor. This vibrant red soup is a staple in Hungarian cuisine, especially in regions near the Danube and Tisza rivers. The essential ingredients include hot paprika and river fish like carp, marking it as one of Europe's spiciest traditional dishes.

To prepare halászlé, begin by creating a flavorful broth using fish trimmings such as carp heads, bones, skin, and fins, along with vegetables like red onions, green peppers, and tomatoes. This mixture is simmered for approximately two hours, then strained and seasoned with hot ground paprika. Just before serving, add carp fillets, roe, and coral to the boiling soup.

There are several variations of halászlé, including Fisherman's Soup à la Szeged, à la Paks, and à la Baja, each offering its unique twist. Traditionally, the soup is cooked in small kettles over open fires by riverbanks, enhancing its rustic charm. It is often accompanied by fresh bread and is a popular choice for Christmas Eve dinner in Hungary.

Halászlé is so treasured that cooking competitions dedicated to it are held at fairs along riverbanks. It pairs wonderfully with white wine, such as Riesling, or can be enjoyed as a spritzer, known as fröccs in Hungarian, when mixed with soda water.