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Here’s the recipe for the classic fisherman’s soup á la Baja

The first episode of our series ‘Szabad tűzön’ shot in Baja with Dávid Liptay and Áron Kelemen was released in the past few days. The protagonists of our video set a large, blazing fire using driftwood on the left bank of the Danube, and then they made an insanely delicious, real fisherman’s soup á la Baja. Áron learnt how to cook this dish from his grandfather, and hasn’t changed the recipe ever since: he always makes it outdoors, on open fire, in a classic fisherman’s soup cauldron, with the same traditional method.  

Our guess is watching our video will get you in the mood for making this authentic dish, of course on open fire, and so we asked Áron to share his recipe with us, to make things a bit easier for you. Recipe!

Fisherman’s soup á la Baja


  • 1 kilogram of mixed fish (80% carp, 20% catfish)
  • 1 big onion
  • 1.5 liters of water
  • ½ tomato
  • ½ pepper
  • 1 heaped tablespoon of paprika
  • salt


Put the onion, the tomato and the pepper in water together with the head and tail of the fish. Bring it to a boil, add paprika and cook for 30 minutes. Then add the middle part of the carp and cook for another 30 minutes. Only add the catfish and the organ meats to the cauldron ten minutes before serving. 


  • Salt the fish thoroughly at least two hours before cooking. 
  • The water has to boil, spare no wood and heat to get it perfect!
  • Measure time accurately, and only taste in the last five minutes. If you salted the fish well, there’s no need for additional salting.

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