Traditionally prepared riverside by fishermen, fisherman's soup is a spicy paprika-based river fish soup made with the catch of the day. Known as halászlé in Hungarian, there are many variations of this soup featuring an assortment of fish with the most common species being carp, catfish, perch, and pike. Generous amounts of hot paprika and hot peppers make it a spicy favorite served with bread. Some versions add nokedli or other pasta to the soup to make it a complete meal. In Hungary and Hungarian American homes, fisherman's soup is a traditional dish served at Christmas Eve dinner.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs fish, filleted and cubed
- Salt, to taste
- Ground black pepper, to taste
- 1 bell pepper, chopped
- 1 tomato, chopped
- 2 onions, chopped
- 1 bay leaf
- 1 Tbsp paprika
- 1 hot pepper, chopped
- 1½ qts fish stock
Directions
- Season fish with salt and pepper to taste.
- Bring stock to a simmer; add all ingredients but the fish.
- Cook about 20 minutes until vegetables are tender.
- Add fish and simmer for 10 minutes more.
- Serve hot with bread.
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