One of the renowned dishes of Slavonia is fish paprikash, or also known as just fish. Good quality fish from the river, peppers and boiling in a kettle on an open fire is the secret to a good fish paprikash. But an excellent fish paprikash can also be prepared at home. Make sure you serve it with wide noodles.
- 600 g (21 oz) onion
- 100 ml (3.40 fl oz) oil
- 1.20 kg (42 oz) sliced carp
- 800 g (28 oz) sliced carp or pike-perch
- 1 spoon salt
- 1 spoon paprika
- 1 teaspoon of hot paprika
- 200 ml (6.80 fl oz) tomato juice
Clean the onion and slice it in small cubes. Warm the oil in a wide and deeper bowl and add the onion. Stew for about 20 minutes with occasional stirring on mid-heat.
Distribute the fish, salt it and cover it with a litre of water or so that the water covers the contents. Bring to a boil, add regular and hot paprika and tomato juice. Simmer for 40 minutes.
Serve the fish paprikash with wide noodles.
For this amount of sliced fish, you would need about 1.5 kg (53 oz) of cleaned carp and about 1 kg (35 oz) of cleaned pike.