Croatian Slavonian Fish Stew (�fi��)

"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."
 
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Ready In:
1hr 20mins
Ingredients:
11
Yields:
8 portions
Serves:
8
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ingredients

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directions

  • In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
  • Slice onion and sauté it in lard until translucent.
  • Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
  • Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
  • Taste and add salt if necessary.
  • Do not stir, just shake the pot or the fish will disintegrate.
  • Do not add paprika after boiling.
  • 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.

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Reviews

  1. 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.
     
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