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Paprikás de Pește Românesc
Romanian Fish Paprikash
A flavorful Romanian fish stew featuring fish cooked in a rich paprika-infused sauce with onions, tomatoes, and white wine. It's often served with polenta.
🧂 Ingrédients
- 500 g Firm white fish fillets(e.g., carp, pike-perch, or cod, cut into chunks)
- 3 tbsp Vegetable oil
- 2 medium Yellow onions(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 tsp Sweet paprika
- 400 g Canned chopped tomatoes
- 120 ml Dry white wine
- 200 ml Fish stock or water
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the fish fillets dry and cut them into bite-sized chunks. Season lightly with salt and pepper.
💡 Conseils de pro: Using firm fish prevents it from breaking apart too much during cooking. - 2
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.
- 3
Add the minced garlic and sweet paprika to the pan. Stir for about 30 seconds until fragrant, being careful not to burn the paprika.
- 4
Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Let the wine simmer and reduce slightly.
- 5
Add the chopped tomatoes and fish stock (or water). Bring the sauce to a simmer, then reduce the heat to low.
💡 Conseils de pro: If the sauce seems too thick, add a little more stock or water. - 6
Gently place the fish chunks into the simmering sauce. Cover the pan and cook for 10-15 minutes, or until the fish is cooked through and flakes easily.
💡 Conseils de pro: Avoid stirring too much once the fish is added to prevent it from breaking apart. - 7
Taste and adjust seasoning with salt and pepper. Stir in most of the chopped fresh parsley.
💡 Conseils de pro: A squeeze of lemon juice can add brightness if desired. - 8
Serve hot, garnished with the remaining fresh parsley. It is traditionally served with mămăligă (polenta) or crusty bread.
💡 Conseils de pro: Potatoes or rice are also good accompaniments.
💡 Conseils de pro
- ✓Use a good quality sweet paprika for the best flavor.
- ✓Don't overcook the fish; it should be just cooked through.
- ✓This dish is also delicious with the addition of a few sliced bell peppers sautéed with the onions.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of saffron for a more complex flavor and color.
- For a creamier sauce, stir in a tablespoon of sour cream or heavy cream at the end.