Croatian Slavonian Fish Stew ('fi'')

nitko's Note:

This is typical Slavonian meal. Use only freshwater fish. It is important to mix various fish, and it is important to put a lot of hot paprika in it. These is one of the ways of making Fish paprikash, and believe me there are almost 1 million ways or, better, all adult Slovenians have their own way of making �Fish�, as they call it.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 8.0 portions

• 1500 g carp
• 1000 g catfish
• 1000 g pike
• 50 g lard (or oil but not olive oil)
• 1000 g onions
• 500 g tomato puree (passata or Italian-style sieved tomatoes)
• 50 g red paprika
• 30 g red paprika (hot or 5 chili peppers)
• 500 g potatoes , peeled and cubed
• 2 tablespoons vinegar
• 20 g salt

Directions:

1. In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
2. Slice onion and sauté it in lard until translucent.
3. Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
4. Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
5. Taste and add salt if necessary.
6. Do not stir, just shake the pot or the fish will disintegrate.
7. Do not add paprika after boiling.
8. Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.

Reviews

[NataliaM]

I remember the dish well. It is in fact the dish to which Hungarinas lay claim. This recipe reminded me to cook it. It was as delicious as when I had it last time in a Belgrade fish restaurant. I strongly recommend it. It extremely healthy providing you do not go overboard with lard or olive oil. Just remember the fish has fat too. Good luck.