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2 tablespoons cooking oil
2 onions, minced
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 tablespoons tomato paste
2 teaspoons salt
3 1/2 pounds various freshwater fish (trout,
pike, catfish, etc.), cleaned and cut in
large pieces
1/4-1/2 cup white wine
1-2 small hot peppers
1 16-oz. package wide egg noodles, cooked
Heat the oil in a large stockpot over medium-high heat. Add the onions
and sauté. When soft, sprinkle in both the sweet and hot paprika, stir
and then add the tomato paste. Pour in 8 cups of water, add the salt
and put the fish in the stockpot. Simmer over medium heat for about 45
minutes and then add the wine and hot peppers. Simmer for another 15
minutes. Add noodles (homemade or fresh noodles are the best choice).
Serves 5. (This recipe comes from the Osijek area in Slavonia, which is
blessed with good freshwater fish in its rivers. The paprikash should
taste bit hot and spicy. Serve with crusty loaf of bread and choose a
Riesling wine as the perfect accompaniment.
2 onions, minced
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 tablespoons tomato paste
2 teaspoons salt
3 1/2 pounds various freshwater fish (trout,
pike, catfish, etc.), cleaned and cut in
large pieces
1/4-1/2 cup white wine
1-2 small hot peppers
1 16-oz. package wide egg noodles, cooked
Heat the oil in a large stockpot over medium-high heat. Add the onions
and sauté. When soft, sprinkle in both the sweet and hot paprika, stir
and then add the tomato paste. Pour in 8 cups of water, add the salt
and put the fish in the stockpot. Simmer over medium heat for about 45
minutes and then add the wine and hot peppers. Simmer for another 15
minutes. Add noodles (homemade or fresh noodles are the best choice).
Serves 5. (This recipe comes from the Osijek area in Slavonia, which is
blessed with good freshwater fish in its rivers. The paprikash should
taste bit hot and spicy. Serve with crusty loaf of bread and choose a
Riesling wine as the perfect accompaniment.
