Bosanski Riblji Paprikaš
A hearty and flavorful fish stew, typically made with freshwater fish like carp or catfish, simmered in a rich paprika-infused tomato sauce with onions, peppers, and a touch of spice. It's a comforting dish often served with crusty bread.
🧂 Ingredients
- 1 kg Freshwater fish fillets(e.g., carp, catfish, pike; cut into large chunks)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Bell peppers(any color, chopped)
- 400 g Tomatoes(canned diced or fresh, chopped)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika (optional)(or to taste)
- 500 ml Water or fish broth
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 8-10 minutes.
💡 Tip: Don't rush sautéing the onions; they form the flavor base. - 2
Add minced garlic and chopped bell peppers to the pot. Cook for another 5-7 minutes until peppers begin to soften.
- 3
Stir in the sweet paprika and hot paprika (if using). Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
💡 Tip: Toasting paprika briefly enhances its flavor. - 4
Add the diced tomatoes and tomato paste. Stir well to combine with the onion and pepper mixture. Cook for 2-3 minutes, allowing the flavors to meld.
- 5
Pour in the water or fish broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the sauce to thicken and flavors to develop.
- 6
Season the sauce with salt and black pepper to taste. Carefully add the fish chunks to the simmering sauce. Ensure the fish is mostly submerged.
💡 Tip: Avoid stirring too vigorously once fish is added to prevent it from breaking apart. - 7
Cover the pot and simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Cooking time will vary depending on the thickness of the fish pieces.
- 8
Garnish with fresh chopped parsley before serving. Serve hot, ideally with crusty bread for dipping into the rich sauce.
💡 Tip: A dollop of sour cream can be a nice addition for those who like it.
💡 Pro Tips
- ✓Use a firm-fleshed freshwater fish that holds its shape well during cooking.
- ✓Adjust the amount of paprika to your preference for color and heat.
- ✓If the sauce becomes too thick, add a little more water or broth.
- ✓This dish can also be made with firm white ocean fish if freshwater fish is unavailable.
🔄 Variations
- Add a splash of red wine to the sauce for added depth of flavor.
- Include other vegetables like carrots or celery, chopped finely.
- A pinch of cayenne pepper can be added for extra heat.