Hungarian Fish Soup with Rockfish (Halászlé-Inspired)

Hungarian Fish Soup with Rockfish
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A while back, I shared Hungarian Chicken Soup with Farina Dumplings, called Grízgaluska. Now, another Hungarian-inspired soup joins the repertoire: a simple fish soup with a generous dose of paprika.

Halászlé, or Hungarian fisherman’s soup, has its roots along the Danube and Tisza rivers, where fishermen prepared it with freshwater fish such as carp and catfish. Onion, fish, and paprika form the foundation, with regional variations shaping the broth and preparation. This version takes a shortcut with prepared fish stock and uses yelloweye rockfish in place of the traditional river fish.

The paprika has a personal connection: my brother brought it back as a gift from a visit to Hungary. (Thanks, Don!) Packed in a little cloth bag decorated with red peppers, it is labeled csípős, the Hungarian word for hot. Here, equal amounts of sweet and hot Hungarian paprika give the broth its deep red color, full pepper flavor, and a welcome touch of heat. Paprika fans will find plenty to love.

Yelloweye rockfish has mild, firm white flesh that becomes tender and flaky when cooked. Gently simmered in the paprika broth, the cubes make a lovely centerpiece for this small batch of soup.

Partially blending the softened onion gives the broth body without cream or flour. The fish cooks in just a few minutes, and a splash of white wine vinegar balances the soup.

Rather than serving bread on the side, I top the soup with homemade Old Bay croutons. The classic seafood seasoning makes them a natural match for the fish, while the toasted bread adds crunch. With prepared stock on hand, the whole dish comes together in about 35 minutes.

Hungarian Fish Soup Recipe

Ingredients

• 1 T. olive oil
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 t. sweet Hungarian paprika
• 1 t. hot Hungarian paprika
• 1½ c. fish stock
• Fine sea salt and black pepper, to taste
• 5 – 6 oz. rockfish, cut into cubes
• splash of white wine vinegar
• Handful of homemade croutons

Method

1. Heat the oil in a small soup pot over medium-low heat. Cook the onion for 8–10 minutes, until softened and browning. Add the garlic and cook for 30 seconds.
2. Remove the pan from the heat. Stir in the paprika, then immediately add the fish stock.
3. Return to the heat and gently simmer for 10–15 minutes, until the onion is very tender.
4. Remove from the heat. With the immersion blender head fully submerged, blend until partially smooth. Taste and season with salt and pepper.
5. Return to a gentle simmer. Add the rockfish and gently simmer for approximately 3–5 minutes, depending on cube size, until opaque and cooked through. Stir gently to keep the pieces intact.
6. Remove from the heat and stir in a splash of white wine vinegar to taste.
7. Ladle into a bowl(s) and top with croutons just before serving.

Serves 1 as a meal, 2 as a starter.