A fiery river fish stew from Slavonia, thick with sweet and hot paprika, onions, and chunks of carp or catfish, served over broad egg noodles.
Ingredients
1.2kg mixed river fish (carp, catfish, pike-perch), cleaned and cut into steaks
3 large onions, finely diced
3 tbsp sweet paprika
1 tbsp hot paprika
2 tbsp oil
1 litre water
Salt to taste
500g broad egg noodles for serving
Instructions
1Heat oil in a large pot. Add diced onions and cook slowly for 15-20 minutes until very soft and golden.
2Remove from heat and stir in sweet and hot paprika. Add water and bring to a boil.
3Add the fish steaks (firmer fish first, delicate fish later). Season with salt.
4Simmer gently for 20-30 minutes without stirring — shake the pot gently to prevent sticking.
5The stew should be thick and deeply red. Adjust salt and paprika heat to taste.
6Serve over broad egg noodles in deep bowls, spooning plenty of the paprika broth over.
Did You Know?
Slavonian fishermen traditionally cook fiš paprikaš outdoors in a cauldron over an open fire along the Danube or Drava rivers — it is as much a social event as a meal.