“Halászlé” Fisherman’s Soup

Halászlé Fisherman's Soup

Credit: Marika’s Kitchen


  • 5 1/2 Lbs. Catfish Fillets boneless
  • 6 cups Onions diced fine
  • 3 Cloves Garlic minced
  • 8-12 Cups Water
  • 2 large Tomatoes, peeled and diced or pureed
  • 8 Yellow Chili Peppers
  • 3 Tbs. Sweet Hungarian Paprika
  • Salt to taste
  • 1/4-1/3 cup Oil (olive oil or avocado oil)


  1. Rinse fish fillets and salt both sides of each fillet. Place in bowl, cover with saran wrap and refrigerate.
  2. Dice onions, mince garlic and saute in oil until translucent and soft. Depending on your heat element, time may vary.
  3. Add 3 heaping tablespoons of a good quality sweet Hungarian Paprika. (Penzey’s Spices is a good source) and sauté for a minute or two stirring continually and being careful to not burn the paprika. Burned paprika turns bitter and ruins meal.
  4. Add 8 cups water, peel and mince or puree tomatoes and add to sauce, stir and bring to a slow boil, reduce heat and simmer covered until onions and tomatoes are extremely soft, approximately 1 hour.
  5. When onions have softened, add remaining 4 cups of water and puree with blender wand until sauce is smooth.
  6. Add fish fillets to sauce, trimmed and scored yellow chili peppers and after bringing stew back to a slow boil, reduce again to simmer until fish is cooked through. No more than 20 minutes.
  7. About ten minutes in, I often remove chili peppers to another small pot with enough sauce to cover and cook peppers separately. This creates a spicy sauce that can be served on the side so people can individually add the amount of spice/fire back into their bowls. This is especially helpful if kids are involved.
  8. Taste sauce and add salt to taste if, and as needed.
  9. Serve over egg noodles. My favorite store bought brand and type for this meal is Bende Wide Noodles.

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