Fisherman's soup

Preparation

Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup.

Variations include:

• Fisherman's Soup a la Szeged. with carp, catfish, sturgeon and either pike or perch in a ratio of 1.5 pound (800 g): 1 pound (500 g): 0.5 pound (350 g): and 0.5 pound (350 g).
• Fisherman's Soup a la Paks, with homemade thin-cut Hungarian Spätzle called csipetke.
• Fisherman's Soup a la Baja, with 75% carp, served with homemade thick-cut Spätzle called gyufatészta.

Traditionally, fisherman prepare the soup in small kettles on open fire on the river banks. When prepared in kettles, chopped onion is fried in the kettle with some oil until it is caramelized. Then, ground paprika is added and the kettle is filled with water. When the water comes to a boil, other seasonings (such as black pepper, white wine, vinegar, or tomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup.

The soup is usually prepared with mixed fish, most commonly carp, catfish, perch and pike. It is famous for being very hot and spicy.

When prepared on-site the soup is served directly from the kettle and eaten with bread.

Competitions in preparing the soup are popular and are usually held at fairs along river coast.

White wine (such as Riesling) is served with halászlé. Diluted with soda water it forms a sort of spritzer), called fröccs in Hungarian.

Halászlé is a traditional dish for Christmas Eve dinner in Hungary.