Fisherman's Soup

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Fisherman's Soup or halászlé (; Bosnian, Serbian, and Croatian: riblja čorba, riblji paprikaš, colloquially most often "fiš paprikaš" (via German: Fisch); , ribena chorba; , ribina čorba) is a hot, spicy paprika-based river fish soup, originating as a dish of Hungarian cuisine, a bright red hot soup prepared with generous amounts of hot paprika and carp or mixed river fish, characteristic for the cuisines of the Pannonian Plain, particularly prepared in the Danube and Tisza river regions.


The dish is a famous soup, and often consumed by tourists and locals. An important ingredient in Fisherman's Soup is in the court bouillon, which adds significant flavor. To prepare the soup base, fish trimmings are used, fresh carp heads, bones, skin and fins. These are boiled with water, salt and vegetables (red onions, green peppers and tomatoes) for two hours. When ready, the court bouillon is strained. Hot ground paprika and two finger-thick carp fillets, the roe and coral is added, ten minutes before serving, to the boiling soup.

Fisherman's Soup variations
  • Fisherman's Soup a la Szeged. Four different kinds of fish are used. The usual ratio is 1.5 pound (800 g) carp, 1 pound (500 g) catfish, 0.5 pound (350 g) sturgeon and 0.5 pound (350 g) pike or perch.
  • Hell's Pub style Fisherman's SoupPokol Csárda......
  • ...

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