Hungarian halászlé: A timeless fish soup with regional flair

Halászlé is a valid symbol of Hungarian cuisine, especially in regions with easier access to fresh fish. As is typical for Hungarian soup, paprika and onions are the base ingredients besides fish. The rest of the additions vary by region, similar to how every house cooks chicken soup differently. It's a pleasant diversion from classic soups and will remind you of the holiday atmosphere of fish delicacies.

Hungarian cooks have been preparing this soup for centuries in a bogrács, a cast-iron cauldron hung over a fire. Thanks to this, halászlé gains its unique taste and aroma. The base, of course, is fish. It must be fresh and of the highest quality, mostly carp, but cod and hake also work well.

Whether it's by the Tisza, the Danube, or Lake Balaton, each region has its own unique interpretation of this soup. Some add tomatoes, in other places potatoes, and there are also versions with pasta. This soup definitely doesn't get boring quickly.

Ingredients:

• 800 grams of cod, hake or carp fillet,
• 1.25 litres of vegetable or fish broth,
• 2 yellow bell peppers,
• 2 red bell peppers,
• 1 green bell pepper,
• 3 potatoes,
• 2 carrots,
• 3 onions,
• 3 garlic cloves,
• 1 can of diced tomatoes,
• 2 teaspoons of hot paprika,
• 2 teaspoons of sweet paprika,
• 1 teaspoon of smoked paprika,
• 3 tablespoons of oil,
• salt and pepper to taste.

Additionally:

• parsley leaves.

Preparation:

1. Cut the fillets into medium-sized cubes and sprinkle with salt and pepper.
2. Sauté the onions with the garlic in hot oil until translucent. Add the chopped vegetables and spices. Sauté until tender.
3. Pour in the broth over the vegetables and add the tomatoes. Cook for a few minutes.
4. Add the fish pieces to the soup and cook until tender and the protein is set.

Serve the ready soup hot, sprinkled with fresh parsley leaves. Enjoy your meal!