Croatian Slavonian Fish Stew ï½fiï½ï½ Food

CROATIAN SLAVONIAN FISH STEW (ï¿½FIï¿½ï¿½)

Croatian Slavonian Fish Stew (ï¿½fiï¿½ï¿½) image

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 ï¿½Fishï¿½, as they call it.

Provided by nitko

Categories Stew

Time 1h20m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 617.2, Fat 27.8, SaturatedFat 7, Cholesterol 188.4, Sodium 1155.5, Carbohydrate 34.7, Fiber 8.1, Sugar 9.9, Protein 57.8

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