Halászlé (Hungarian Paprika Fish Soup)

This lightened Hungarian classic packs high lean protein from fresh cod into an authentic paprika-infused aromatic broth with healthy fat balance.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 30 oz (850 g) raw cod fillets, cut into large chunks · 561 kcal in the whole recipe
• 2 medium onions (approx. 7.8 oz / 220 g), finely chopped · 88 kcal in the whole recipe
• 1 large red kapya pepper (approx. 5.3 oz / 150 g), diced · 46 kcal in the whole recipe
• 2 medium ripe tomatoes (approx. 8.8 oz / 250 g), diced · 45 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 2 tbsp sweet Hungarian paprika powder
• 1/2 tsp hot paprika powder
• Salt and black pepper to taste

Method

1. Heat olive oil in a deep pot over medium heat, add chopped onions and red pepper, and sauté for 6-8 minutes until soft.

   

2. Add diced tomatoes, sweet Hungarian paprika powder, hot paprika, salt, black pepper, and 5 cups (1.2 L) of water; bring to a boil and simmer for 15 minutes.

   

3. Add cod chunks into the simmering rich paprika broth and cook gently for 8-10 minutes at 90°C (195°F) until the fish is tender and flaky.

   

4. Taste and adjust seasoning, then ladle the vibrant red Hungarian fish soup hot into 4 bowls and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.