Hearty Fisherman’s Soup: A Flavorful Hungarian Classic

Experience the warmth of Fisherman’s Soup, a comforting Hungarian classic infused with smoky paprika and tender fish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Hungarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 pound fresh river fish use flaky white fish like carp or trout
2 tablespoons smoked paprika substitute with sweet paprika for milder heat
2 medium onions yellow onions work best
4 cloves garlic fresh is best, powdered can be used
4 cups vegetable or fish stock homemade preferred
2 tablespoons tomato paste fresh chopped tomatoes can be substituted

For the Vegetables

2 medium carrots can swap with parsnips
2 leaves bay leaves fresh preferred
to taste salt adjust according to the stock
to taste pepper adjust according to the stock

Equipment

Large pot

Method

Step-by-Step Instructions for Fisherman’s Soup

Chop the onions, mince garlic, dice carrots, and cube the fish. Set aside in separate bowls.
Heat olive oil in a large pot, add onions and sauté until translucent. Stir in garlic and carrots, cooking until softened.
Add smoked paprika and tomato paste, cooking for about one minute to bloom the spices.
Pour in the stock and add bay leaves. Bring to a simmer and cook for 10-15 minutes.
Gently add the cubed fish and cook for 5-7 minutes until the fish is opaque and flakes easily.
Taste and adjust seasoning with salt and pepper. Remove bay leaves and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use fresh river fish for best flavor and avoid overcooking to keep fish tender. Garnish with fresh herbs for added aroma.

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