In Hungary, what is the traditional Christmas fish soup called?

In Hungary, the traditional Christmas fish soup is called halászlé.

The name means “fisherman’s soup,” and the dish is especially associated with Hungary’s Danube and Tisza river regions. It is usually a vivid-red, paprika-rich broth made with carp or a mixture of river fish. Fish heads, bones, skin and fins may be simmered with onions, peppers and tomatoes to create the base.

Halászlé is a traditional dish for Christmas Eve dinner, but it is also served at family meals, festivals and riverside cooking competitions. Regional recipes differ: Szeged-style versions may use several fish, while Baja-style halászlé is commonly served with thick homemade noodles called gyufatészta.

It is easy to confuse halászlé with an ordinary fish soup, but its defining character is the generous use of Hungarian paprika and its often fiery heat. Lángos, paprikash and goulash are also famous Hungarian foods, but none is this Christmas fish specialty.