Traditional Hungarian Fiš Paprikaš
Tradicionalno jelo · Hungarian
A rich and spicy fish stew, a cornerstone of Hungarian cuisine, traditionally made with various freshwater fish and a generous amount of sweet and hot paprika.
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Sastojci
- Carp fillets500g
- Catfish fillets500g
- Onions2 large
- Garlic4 cloves
- Sweet Hungarian paprika4 tbsp
- Hot Hungarian paprika1 tsp
- Tomato paste2 tbsp
- Green bell pepper1
- Hot pepper (optional)1
- Beef or fish broth1 liter
- Saltto taste
- Black pepperto taste
- Sour cream (for serving)optional
- Fresh parsley (for garnish)optional
Koraci
- 1
Dice the onions and finely chop the garlic.
- 2
Chop the green bell pepper and hot pepper (if using).
- 3
Cut the fish fillets into large chunks.
- 4
In a large pot or Dutch oven, sauté the onions over medium heat until softened and translucent.
- 5
Add the chopped garlic, green bell pepper, and hot pepper. Cook for another 5 minutes.
- 6
Remove the pot from the heat and stir in the sweet and hot paprika, and tomato paste. Mix well to prevent paprika from burning.
- 7
Gradually whisk in the broth, ensuring it's smooth.
- 8
Bring the mixture to a simmer, then add the fish chunks.
- 9
Season with salt and black pepper. Cover and simmer gently for 20-30 minutes, or until the fish is cooked through and flakes easily. Do not overcook the fish.
- 10
Adjust seasoning if necessary. Serve hot, optionally garnished with a dollop of sour cream and fresh parsley.
