Saucepan@saucepan · Shared this recipeFollowHungarian · dinnerHalászos Halászlé – Hungarian Fish SoupA rich and spicy Hungarian fish soup made with carp, catfish, and pike, cooked over an open fire in the traditional Bajai style.total1 hr 5 minprep15 mincook50 minservings8Original recipe on polentaebaccala.comKeep this recipeAdd a copy of Halászos Halászlé – Hungarian Fish Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2.7 kg common carp / mirror carp1.3 kg wels catfish fillet, without skin, not African sharptooth catfish500 g northern pikeroe and milt, at your taste, e.g., from few northern pikes2 cloves garlic5 medium size onions, about 1 for each kg of fish5.4 liters water, about 1.2 liters for each kg of fishcascabel chili, few, if you like (cseresznyepaprika in Hungarian)8 full spoons paprika powder, sweet paprika powder specifically ground for fish soup, thinner than usual, plus half spoon of spicy hot paprika powder; count about 1 full spoon for each 500 grams of fish2 spoons sweet pepper cream, homemade/artisanal, optionalsalt, count 20 grams for each kg of fishStepsClear checksTap an ingredient or step to check it off.1Step 1: Score the cleaned carp and pike on both sides, make cuts every few millimeters to break the smaller fishbones, for the pike stay even closer with each cut, then cut them into slices of about 2 fingers thick. Cut also the wels catfish fillet into slices. Then put salt on all of them (do it about 15 minutes before cooking).2Step 2: Cut the onions small, also the garlic, and place it in a cauldron of the right size.3Step 3: Add all the water and the cascabel chili (if you use it), and all the carp, and place the cauldron on the open fire. We need strong flames all the time, so keep adding enough wood until the end.4Step 4: When the water has reached the boil (it will take probably about 15 minutes), add the remaining fish, the paprika cream if you use it, and add all the paprika powder. From this moment count about 35 minutes.5Step 5: Remember, the flames must be very strong until the end, after this time the liquid will have reduced of at least 3-4 fingers and got thicker, with the paprika perfectly merged into the water and not unpleasantly just floating on it. You will notice it also by looking at the sign left on the cauldron’s side.6Step 6: Don’t stir the soup with any spoon, but just move the cauldron every few minutes.7Step 7: Add the roe and the milt just in the last 8-10 minutes.8Step 8: Serve it immediately, with gyufateszta (previously boiled in water) or with bread if you prefer.getsaucepan.com/r/7d45e701-7f30-487a-94e5-d788aaa8dbaf · Original: https://polentaebaccala.com/2025/01/11/halaszos-halaszle-hungarian-fish-soup/
