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Hungarian fish soup with shrimp and fish, garnished with lemon, chives, mint, and parsley.
Mirjana

Hungarian Fish Soup Recipe (Halászlé) – Traditional Flavor with a Modern Twist

5 from 1 vote
This richly spiced Hungarian-inspired fish soup is my modern take on the classic Halászlé. It's a deeply satisfying dish perfect for slow cooking and sharing, made with tender fish, shrimp, hearty vegetables, and a bold blend of paprika, wine, and chili crunch. Prepare the base a day ahead for an easy, flavor-packed meal that brings warmth to any table. Top recommendation for boneless fish is firm, meaty white-fleshed fish.  
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Hungarian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup olive oil extra virgin
  • 2 tbsp butter (optional)
  • 2-3 lbs halibut, haddock, cod, carp, or white fish of choice
  • 16 jumbo shrimp precooked or fresh
  • 1 large onion, diced
  • 2-3 garlic cloves, minced
  • 1 medium carrot, finely chopped
  • 1 parsnip root, finely chopped
  • 6 sweet mini peppers, deseeded and chopped
  • 1 cup mushrooms, sliced
  • 1 medium potato, peeled and diced
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups white wine (Pinot Grigio or Sauvignon Blanc)
  • 3-4 cups water or fish broth
  • 1/2 tsp ground black or white pepper
  • 1/2 tsp ground caraway seeds
  • 2 tbsp smoked paprika
  • 4 tbsp Hungarian paprika
  • 1 bay leaf (remove before serving)
  • 1 tsp Momofuku Chili Crunch (optional, for heat)
  • Salt and pepper to taste
  • 1/2 cup chopped parsley + extra for garnish
  • Chives or mint leaves, for serving (optional)
  • 1 cup sour cream, for serving (optional)
  • 1 lemon, sliced (optional)

Method
 

  1. Prepare the fish: Rinse and pat dry fish fillets, then cut into large spoon-sized pieces. Defrost shrimp if frozen. Keep chilled until ready to cook.
    Build the flavor base: In a large pot or Dutch oven, heat olive oil over medium heat (add butter if desired). Add onion and cook 4–5 minutes until soft. Stir in garlic for 1 minute.
    Add the vegetables: Stir in carrot, parsnip, peppers, mushrooms, and potato. Cook 6–8 minutes until softened and fragrant.
    Cooking soup base with vegetables in pot – carrots, peppers, mushrooms, paprika broth.
  2. Deglaze and simmer: Pour in wine, scraping up browned bits. Simmer 3–4 minutes, then add tomatoes, broth, bay leaf, salt, pepper, and caraway. Bring to a gentle boil.
    Paprika infusion: Lower heat and stir in smoked and Hungarian paprika. Add chili crunch if using. Simmer uncovered for ~45 minutes, stirring occasionally. Add broth if needed.
    Add fish and herbs: Remove bay leaf. Stir in parsley. Add shrimp and fish pieces, simmering 5–6 minutes until just cooked through.
    Hungarian fish soup simmering with shrimp, white fish, herbs in red broth.
  3. Serve: Ladle into warm bowls. Garnish with parsley, chives, or mint. Add a dollop of sour cream and a lemon wedge for brightness. Serve with crusty bread.
    Hungarian fish soup with sour cream topping, garnished with chives, mint, and parsley.

Notes

  • • Organic ingredients are highly recommended.
  • Best served with Hungarian Furmint, Grüner Veltliner, or chilled Sauvignon Blanc.
Nutrition (per serving, approx. 6 servings)
  • Calories: ~320
  • Protein: ~30g
  • Fat: ~14g
  • Saturated Fat: ~3g
  • Carbohydrates: ~15g
  • Fiber: ~3g
  • Sugars: ~5g
  • Cholesterol: ~75mg
  • Sodium: ~500mg