Traditional Bajai Halászlé: Danube Fisherman's Soup with Carp and Gyufatészta

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Cut the carp into steaks; split the head and keep the tail. Salt all fish pieces and refrigerate for 45 minutes.

Ingredients quick view

1.5 kg very fresh carp, cleaned, including head and tail

2 tbsp salt

500 g onions, finely chopped

2.2 litres water

3 tbsp sweet Hungarian paprika

1/2 tsp hot Hungarian paprika, optional

1 fresh hot pepper, optional

300 g dry gyufatészta matchstick noodles

Fresh carp and excellent Hungarian paprika carry the entire dish.

A broad pot and hard boil emulsify the fish gelatin into the broth.

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