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Paprikas de Pește
Romanian Fish Paprikash
Paprikas de Pește is a flavorful Romanian fish stew, a variation of the classic paprikash, featuring tender pieces of fish simmered in a rich sauce of onions, bell peppers, tomatoes, and sweet paprika. It's often enhanced with white wine and herbs, and traditionally served with polenta or potatoes.
🧂 Ainekset
- 600 g White fish fillets (e.g., carp, pike-perch, cod)(cut into 2-inch pieces)
- 3 tbsp Olive oil or sunflower oil
- 2 medium White onions(finely chopped)
- 1 large Red bell peppers(deseeded and chopped)
- 3 cloves Garlic cloves(minced)
- 2 tbsp Sweet paprika
- 400 g Diced tomatoes(canned or fresh)
- 1 tbsp Tomato paste
- 100 ml Dry white wine
- 200 ml Vegetable or fish broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Season the fish pieces with salt and pepper. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the fish pieces for 2-3 minutes per side until lightly browned. Remove the fish from the skillet and set aside.
💡 Ammattilaisvinkit: Don't overcrowd the pan; sear the fish in batches if necessary. - 2
Add the chopped onions and bell peppers to the same skillet. Sauté for 8-10 minutes until softened and lightly caramelized.
💡 Ammattilaisvinkit: Low and slow cooking for the vegetables will develop more flavor. - 3
Stir in the minced garlic and sweet paprika, and cook for 1 minute until fragrant, being careful not to burn the paprika.
💡 Ammattilaisvinkit: Paprika can burn easily, so keep the heat moderate. - 4
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
💡 Ammattilaisvinkit: Deglazing with wine adds depth of flavor. - 5
Add the diced tomatoes, tomato paste, and broth. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
💡 Ammattilaisvinkit: Using good quality canned tomatoes will enhance the sauce. - 6
Gently return the seared fish pieces to the skillet, nestling them into the sauce. Cover and simmer for another 5-8 minutes, or until the fish is cooked through and flakes easily.
💡 Ammattilaisvinkit: Avoid overcooking the fish, as it can become dry. - 7
Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit: Taste and adjust seasoning as needed before serving.
💡 Ammattilaisvinkit
- ✓Carp is a traditional fish for this dish, but other firm white fish work well.
- ✓Serve hot with traditional Romanian polenta (mămăligă), mashed potatoes, or crusty bread.
✨ Omat versiot
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- Some recipes include a splash of lemon juice or a pinch of chili flakes for added zest or heat.
- Optional: Add a tablespoon of sour cream or heavy cream at the end for a richer sauce.