Traditional Som Catfish Stew (Perkelt od soma)
Tradicionalno jelo · Hungarian
A rich and hearty Hungarian catfish stew, slow-cooked with paprika, onions, and tomatoes, showcasing the authentic flavors of the region.
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Sastojci
- Catfish fillets800g
- Onions2 large
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Tomatoes2 medium
- Green bell pepper1 large
- Garlic3 cloves
- Pork lard or vegetable oil2 tbsp
- Water200ml
- Saltto taste
- Black pepperto taste
- Sour creamfor garnish
- Fresh parsleyfor garnish
Koraci
- 1
Dice the onions and finely chop the garlic.
- 2
Cut the catfish fillets into large chunks.
- 3
Dice the tomatoes and green bell pepper.
- 4
In a heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the diced onions and sauté until softened and translucent, about 8-10 minutes.
- 5
Remove the pot from the heat and stir in the sweet and hot paprika. Stir quickly to prevent burning.
- 6
Return the pot to low heat. Add the chopped garlic, diced tomatoes, and green bell pepper. Cook for 5 minutes, stirring occasionally.
- 7
Add the catfish chunks to the pot. Pour in the water, salt, and black pepper. Stir gently to combine.
- 8
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the catfish is cooked through and tender. Stir occasionally.
- 9
Adjust seasoning with salt and pepper if needed. Serve hot, garnished with a dollop of sour cream and fresh parsley.
