Fisherman’s Lecsó

Finally I’ve got some locally produced early tomato and white capsicum (yellow pepper) which are the key ingredients for a good lecsó. In Hungary lecsó is a popular dish. Usually made with lard and bacon instead of oil. This recipe is a lighter version in calories. You can leave out the fish and the butter if you vegetarian, or vegan and replace the Worchester sauce with some chilli if you like it spicy.


Fisherman's Lecsó


  • Olive oil
  • 30g butter
  • 2 big Onion
  • 4 white capsicum (yellow pepper)
  • 2 large tomato (such as beef tomato)
  • 1 tbsp Smoked Ground Paprika
  • 250g Fish of your choice (I’ve used cod fillet)
  • Few sprigs of Thyme
  • 1 tbsp Dried Marjoram
  • 1 tbsp Worchester sauce
  • 100ml Water


  •  Preparation time: 10 minute
  • Cooking time: 40-45 minute
  • Serves: 2 person

Remove all the fish bone from the fish. Heat up gently the olive oil and butter in a pan, and place the fish skin down (if it has) with some fresh thyme sprigs, cover it and leave it for 5 minute. Turn it over  and fry it for another 5 minute. Take the fish out, and put aside.

Finely chop up the onions and saute in the same oil as the fish. Slice up roughly the capsicum and add to the onion. Stir it frequently. After 10 minute add the roughly chopped tomato. Remove the skin if you don’t like it. Stir it carefully. Add the ground smoked paprika, and the dried marjoram with the Worchester sauce. Give a few stir and pour the water in as well. Cover up and let it cook for a good 15 minute.

Put the fish back to the lecsó and let it simmer on low heat for another 5-10 minute or until the fish has cooked. Add some fresh thyme sprigs at the end as well.

Season it with salt and black pepper as you like it.

You can serve it as it is, or with rice, couscous.

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