Best Halászlé I've had — and I've tried a few

Having eaten Halászlé at several restaurants over the past year, I can say this version is the best. The deeply flavourful quality is more pronounced here than anywhere else I've tried. sweet paprika is handled with real knowledge — you can taste the difference.

This is proper a family Sunday lunch cooking, not an adaptation for foreign tastes. Pálinka fruit brandy was the obvious choice and the combination was perfect. paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. Would return for this dish alone.