Fisherman's Soup 

Fisherman's Soup is a bold, fiery dish that captures the essence of Hungary’s rich culinary tradition in every spoonful. The deep, smoky paprika-infused broth, brimming with tender, flaky fish, delivers a perfect balance of heat and depth. This soup isn’t just a meal; it’s an experience one that brings warmth, comfort, and a touch of rustic charm to the table. The combination of fresh river fish, robust spices, and a hint of sweetness from slow cooked onions creates a dish that is both simple and incredibly flavorful.

Full Recipe:

Ingredients

Base Ingredients:

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 1 large carrot, diced

• 1 celery stalk, diced

• 1 red bell pepper, diced

• 1 teaspoon paprika

• 1 teaspoon smoked paprika

• 1 teaspoon ground black pepper

• ½ teaspoon red pepper flakes (optional, for heat)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 bay leaf

Liquid and Flavor Enhancers:

• 4 cups fish stock (or vegetable broth)

• 1 (14-ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon sugar (balances acidity)

• 2 cups water

• Juice of 1 lemon

• Fresh parsley or cilantro for garnish

Seafood Selection:

• ½ pound firm white fish (cod, halibut, tilapia, or snapper), cut into chunks

• ½ pound shrimp, peeled and deveined

• ½ pound mussels or clams, cleaned

• ½ pound squid or scallops (optional)

Directions

Prepare the Base

1. Heat the Olive Oil – In a large pot over medium heat, warm the olive oil.

2. Sauté the Aromatics – Add the chopped onions, garlic, carrots, and celery. Cook for about 5 minutes until softened.

3. Add the Bell Pepper – Stir in the diced red bell pepper and cook for another 3 minutes.

4. Season the Base – Add paprika, smoked paprika, black pepper, red pepper flakes (if using), salt, oregano, thyme, and the bay leaf. Stir well to coat the vegetables in spices.

Build the Soup’s Flavor

5. Add Tomato Paste – Stir in the tomato paste and cook for 2 minutes to enhance its depth of flavor.

6. Pour in the Tomatoes & Stock – Add the crushed tomatoes, fish stock, and water. Stir well to combine.

7. Balance the Acidity – Mix in the sugar and bring the soup to a gentle boil.

8. Simmer – Reduce heat and let it simmer uncovered for 20 minutes, allowing flavors to meld.

Cook the Seafood

9. Add Firm Fish First – Gently place the fish chunks into the simmering soup and cook for 5 minutes.

10. Add Shrimp & Shellfish – Stir in the shrimp, mussels, and clams. Cover the pot and cook for another 5–7 minutes until the shellfish open.

11. Finish with Lemon Juice – Stir in the lemon juice for a fresh, bright finish.

12. Garnish & Serve – Remove the bay leaf, sprinkle with fresh parsley or cilantro, and serve hot.

Nutritional Information (per serving)

• Calories: Approximately 250–300 kcal

• Protein: High (from fish and shellfish)

• Fat: Moderate (healthy fats from olive oil and seafood)

• Carbohydrates: Low to moderate (from vegetables and tomatoes)

• Fiber: Moderate (from vegetables)

• Sodium: Moderate (adjustable with salt)