Background

Fisherman's soup is one of the most famous and popular dishes in Hungarian Cuisine, particularly in summer and on Christmas Eve. It's made with freshwater river fish which has resulted in there being two basic versions from each areas beside the two major Hungarian rivers, the Danube and the Tisza. This recipe is popular along the banks of the Tisza and it's called Tiszai Halászlé. Traditionally, fisherman's soup is made outside in a cauldron hanging on chain from a tripod over an open fire, but these days it's made on the hob too. It takes a long time to cook the stock - but this can be made in advance, even the day before the meal. It is served with dried chilli pepper or hot green pepper, pickled cherry peppers or stuffed pepper with cabbage. This hearty fish soup is normally followed by Hungarian desserts such as Túrós tészta or Mákos guba.