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Fisherman's soup made from fresh carp, served with red paprika sauce and hot chilli
Steaming hot fisherman's soup with a deep red broth, served with fresh white bread.

Traditional Hungarian fisherman's soup

Author: Flavelo
Recipes Main Courses Soups
The soul of a good fisherman's soup is collagen. The gelatinous thickness of the stock cooked from fish bones and heads gives it that body which distinguishes fisherman's soup from a plain thin soup. The sweetness of paprika and onion counterbalances the distinct taste of the fish, creating one of Hungarian cuisine's most complex dishes.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Sharp knife for filleting or slicing

Allergen Information

⚠️ Fish

Instructions

1 ✓

Chop the onion very finely, and sauté in a little fat or the fat skimmed from the top of the stock.

Tip: Chopping the onion is critical: it must boil away in the broth to thicken it.
2 ✓

Remove from the heat, stir in the paprika, crushed garlic, and finely chopped tomato.

Tip: Paprika colour compounds dissolve really beautifully in fat.
3 ✓

Pour on the hot fish stock, and boil together for 10-15 minutes until the onion softens completely.

Tip: Strong boiling helps emulsify the fat and water (the paprika and onion substances).
4 ✓

Put the salted carp and catfish slices into the soup, along with the hot chilli (whole).

Tip: Salt the fish meat slightly in advance so its structure remains firmer during cooking (dehydration).
5 ✓

Simmer gently for another 10-15 minutes. Do not stir, just shake the pot!

Tip: Stirring breaks the soft fish meat. Shaking is enough to prevent sticking.
6 ✓

Remove the hot chilli before serving. Serve with fresh, soft bread.

Tip: Dipping bread is an essential part of the fisherman's soup experience.

Recipe FAQ

Why did the fish meat fall apart?
You cooked it too long, or the soup boiled too hard. Fish meat structure is very loose, it cooks in minutes.
What makes the broth 'jellied'?
The collagen boiling out from the many fish bones and heads. If you only cook from fillets, it will never be as substantial.

Ingredients

  • 600 g Carp fillets (scored)
  • 400 g Catfish (fillet or steak)
  • 2 heads Onion
  • 3 cloves Garlic
  • 3 tbsp High-quality Paprika (sweet)
  • 1 pc Hot chilli pepper (to taste)
  • 2 pcs Tomato (or 1 tbsp puree)
  • 2 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1.5 litres Fish stock (prepared in advance from bones and heads)