Fiš Paprikaš with Smoked Paprika Twist
60% autentično · Fusion (Hungarian-inspired)
A creative take on Fiš paprikaš, incorporating smoked paprika for a deeper, more complex flavor profile, alongside traditional elements.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Pike-perch (Zander) fillets600g
- Smoked bacon50g
- Onions2 medium
- Garlic3 cloves
- Sweet Hungarian paprika3 tbsp
- Smoked paprika1 tbsp
- Hot Hungarian paprika1/2 tsp
- Fish broth1 liter
- Saltto taste
- Black pepperto taste
- Lemon juice1 tbsp
- Fresh parsley (for garnish)optional
Koraci
- 1
Dice the smoked bacon and render it in a pot over medium heat until crispy. Remove bacon bits and set aside, leaving the fat in the pot.
- 2
Dice the onions and finely chop the garlic.
- 3
Sauté the onions in the bacon fat until softened, about 7 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Remove from heat, stir in the sweet, smoked, and hot paprikas. Mix well.
- 6
Gradually whisk in the fish broth.
- 7
Bring to a simmer. Cut the fish into chunks and add to the pot.
- 8
Season with salt and black pepper. Simmer gently for 15-20 minutes, until the fish is cooked.
- 9
Stir in the lemon juice. Adjust seasoning. Serve hot, garnished with reserved bacon bits and fresh parsley.
