Halászlé is a traditional Hungarian fish soup made with a variety of freshwater fish and plenty of Hungarian paprika.

During our regular trips to Hungary, especially to Lake Balaton, halászlé has become one of my favorite Hungarian dishes. It’s truly delicious, rich in flavor and aroma, with big pieces of fish floating in the vibrant, paprika-red broth. As I’ve mentioned before, my husband is Hungarian, so we sometimes make halászlé at home. But most often, we enjoy it at his brother Zsolt’s garden, cooked the traditional way in a large kettle over an open fire. This soup is best prepared in big batches, for a crowd, with laughter and singing filling the air as it cooks.

What is Halaszle?

Halászlé is a traditional Hungarian fish soup known for its bold, spicy flavor and vibrant red color. Made with plenty of hot Hungarian paprika, it’s typically prepared with a mix of freshwater fish such as carp, catfish, perch, or pike. This staple of Hungarian cuisine was originally made by fishermen along the banks of the Danube and Tisza River. (1)

However, no worries, I’ve also created a version using sea fish, which is perfect for those who don’t have access to fresh river fish. It retains all the rich, spicy flavors of traditional halászlé, with a coastal twist.

Which fish to use for making halászlé?

Traditional halászlé is made with a mix of at least three kinds of freshwater fish to create a rich, flavorful broth. Most of the fish are used for the stock, while one firm fish is cut into larger chunks and added at the end. These are the “meat pieces” that should stay whole and tender without falling apart.

If you have access to freshwater fish, these are types of fish to use:

For the Main fish, use Carp ( in Hungarian Ponty) or Catfish ( In Hungarian Harcsa)

For the broth base, you can use Bream (in Hungarian: Keszeg), Crucian Carp (in Hungarian: Karasz), or perch (in Hungarian: Sullo), along with the heads of Carp or Catfish. The more the variety, the better.

If you don’t have access to freshwater fish, you can easily make a delicious sea version. Use a mix of smaller fish for the broth, and add a firmer saltwater fish for the meat pieces. Great options include:

Sea bream or red snapper for the main chunks. I used seabream to make a traditional Greek fish soup.

Red tilapia, hake, or any small sea fish for the broth

Hungarian sweet paprika powder

Hungarian sweet paprika is one of the most essential spices in Hungarian cuisine. Made from finely ground, sun-dried red peppers, it has a rich, sweet flavor with a deep red color but little to no heat. It adds both color and a distinctive, slightly smoky sweetness to dishes.

Paprika is used in almost every traditional Hungarian meal — from paprikásh (creamy stews), gulyás (goulash soup) to körözött (paprika cheese spread). Hungarians even make a special paprika pasta that’s stirred in at the end of cooking to fine-tune the flavor and texture.

In Hungary, there are different types of paprika, ranging from édes (sweet) and csípős (hot) to füstölt (smoked).

Some people make spicy hungarian halászlé recipe by using hot paprika, some combine hot and sweet, but I used only sweet paprika powder.

Other key ingredients include parsley, onions, garlic, black pepper, and salt, which together enhance the depth and balance of the soup’s rich paprika flavor.

How to make Fisherman Soup

First step: Sauté the onions and garlic

In a large pot, sauté the chopped onions for about 2 minutes. Add the minced garlic and continue to cook until the onions become soft and translucent.

Second step: Prepare the fish

Clean and trim the fish, keeping the head for the broth and discarding the tail and fins. Cut the fish into smaller pieces, then divide them. Use the bony parts and fillets from the smaller fish for the stock, and reserve the clean carp fillets for the final soup.

Third step: Make the fish broth

Remove the onion and garlic pot from the heat and let it cool for about 2 minutes. Sprinkle in the paprika powder and mix well. ( Just a note, if you pour the paprike powder over sizzling hot fried onion, it becomes bitter)
Add the cleaned fish pieces (including heads – remove eyes – and bony parts) to the pot and coat them well in the paprika-onion mixture. Pour in about 2.5 liters of water, then add salt, black pepper, and parsley.
Bring to a boil, cover, reduce the heat, and let it simmer gently for at least 40 minutes, or until the fish is completely soft and falling apart.

Fourth step: Strain and blend the broth

This is the most time-consuming part, but it is important.

Filter the broth through a sieve. Press through the sieve ( with a large spoon) the boiled onion-fish mix, removing all large pieces of bones. Discard those bones, including the heads. Make sure you take the juicy flesh from the head. Larger chunks can be added to a blender, while smaller bits can be pressed through a fine sieve.

Blend and strain everything until you have a smooth, flavorful broth free of bones and meat pieces.

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Fifth step: Add the carp

Bring the strained broth back to a gentle boil, then reduce the heat and add the sliced carp filets. Simmer for about 10 minutes, until the fish is cooked through and tender. Don’t stir the soup with any spoon, but just move the cauldron every few minutes. Make sure you do not brek the fish pieces.

How to serve Halaszle

This fish soup is served hot, straight from the pot. Pair it with a slice of crusty white bread and a glass of chilled white wine or a wine spritzer. The drink helps mellow the heat from the generous paprika in the broth.

Hungarian Fish stew Variations

Halászlé has many regional versions across Hungary and neighboring countries. Among the Danube Swabians, it’s known as Karpfensuppe, while in Croatia’s Slavonia and Baranya regions, it’s called fiš paprikaš.

Fisherman’s Soup à la Szeged: is a type of halászlé made with carp, catfish, sturgeon, and either pike or perch in a traditional ratio of 800 g : 500 g : 350 g : 350 g.

Hungarian Fisherman’s Soup à la Paks: served with homemade thin-cut Hungarian noodles spätzle known as csipetke.

Fisherman’s Soup à la Baja: prepared with about 75% carp and served with thick-cut spätzle called gyufatészta.

Some modern versions add a spoonful of tomato purée to the broth, giving the soup a slightly sweeter and deeper flavor while balancing the paprika’s heat.