Halászlé | FoodieAtlas

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 large tomatoes, peeled and diced
2 tablespoons sweet paprika
1 teaspoon hot paprika (optional, for extra heat)
1 pound freshwater fish (such as carp, catfish, or pike), cleaned and cut into chunks
4 cups fish stock or water
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
1 tablespoon vinegar or lemon juice
Fresh parsley, chopped (for garnish)
Fresh bread (for serving)

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped red bell pepper and diced tomatoes. Cook for 5-7 minutes until the tomatoes break down.

Stir in the sweet paprika and hot paprika (if using). Cook for 1-2 minutes to release the flavors.

Add the fish chunks to the pot, stirring to combine.

Pour in the fish stock or water and add the bay leaves and dried thyme.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the fish is cooked through and tender.

Season the soup with salt and black pepper to taste.

Stir in the vinegar or lemon juice to brighten the flavors.

Remove the bay leaves.

Garnish with chopped fresh parsley.