ReceptnaptárRiblji paprikaš (paprika hake stew)
Riblji paprikaš is the fish paprikash of Vojvodina, here made with simple hake fillets, which are easy to eat because they have few bones. Plenty of onion, paprika and white wine make a rich sauce, and the fish cooks through in it in a few minutes. Serve it with pasta or polenta; it takes less than an hour.
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Ingredients
Method
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- Cook the onions in the oil for 8-10 minutes until soft, then add the pepper.
- Take off the heat, sprinkle with paprika, add the passata, wine, bay leaves and 400 ml water and cook for 10 minutes.
- Season, add the fish and cook for 10 minutes without stirring, just shaking the pan.
- Sprinkle with parsley.
- Serve with pasta or polenta; it keeps 2 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the onion until soft, because that is what thickens the sauce and gives the stew its sweetness.
- Do not stir the fish, just shake the pot, because the fillets break up easily.
- Add the paprika off the heat, sprinkling it over the onion, because in hot oil it burns and turns bitter.
Frequently asked questions
Which other fish work?
Cod, catfish or pike-perch, any firm, white-fleshed fillet. Thinner pieces cook faster, so keep an eye on them.
What should I serve with it?
Boiled pasta, polenta or fresh bread. In Vojvodina, wide noodles with curd cheese and sour cream are a favourite accompaniment to fish paprikash.
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