The Bajai fisherman’s soup is more than just a dish — it is part of Hungary’s cultural heritage, a true hungarikum. Its preparation is quick and simple: unlike other regional versions, the fish is not pressed through a sieve but simply cooked with onion, and served at the end with thin noodle “gyufatészta” (matchstick pasta).
Details
Serves: 1
Preparation time: 1 hour
Ingredients
- 1 kg fish (at least ¾ of it must be carp; the rest can be pike, eel, or catfish)
- 1 large onion
- 1 liter water
- 1 heaping tablespoon ground paprika
- salt to taste
- matchstick pasta (gyufatészta)
Instructions
Clean the fish, cut off the head and tail, and slice the body into pieces about two fingers thick. Salt each piece individually and let them stand in a cool place (in summer, in the refrigerator) for at least two hours (this gives the soup a rounded flavor). Place the chopped onion at the bottom of the cauldron, then add the fish head, tail, and slices on top. Pour in water and bring to a boil over high heat. Once it has come to a boil, reduce the heat for 2–3 minutes and carefully add the paprika, making sure it does not stick to the side of the cauldron (as it could burn and turn bitter). Boil vigorously for 30 minutes, then remove from the heat and ladle it, strained, over the pre-cooked matchstick pasta.
Notes
The flavors are at their finest when enjoyed with fresh bread on a checkered tablecloth.