Harcsapaprikás (Hungarian Catfish Paprikash)
A rich and flavorful Hungarian stew featuring tender catfish simmered in a creamy, paprika-infused sauce. Traditionally made with wels catfish, this dish highlights the savory depth of Hungarian cuisine.
🧂 Ingredients
- 800 g Wels catfish fillets(skinless, cut into 2cm cubes)
- 1 tsp Salt
- 40 g Smoked fatback (szalonna) or lard
- 3 medium Onions(finely chopped)
- 1 medium Green bell pepper(seeded and finely chopped (optional))
- 4 tsp Hungarian sweet paprika powder
- 1 tsp Tomato concentrate
- 1 Bay leaf
- 100 ml Dry white wine
- 200 g Sour cream(full fat)
- 1 tbsp All-purpose flour
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Wash the catfish fillets, remove skin and excess fat, then cut into 2cm cubes. Season with salt.
💡 Tip: Ensure all bones and skin are removed for a clean texture. - 2
Cut the szalonna (or lard) into thin slices and mash with the back of a knife until creamy. Melt in a casserole dish over medium heat.
💡 Tip: If using lard, simply melt it in the pot. - 3
Add the finely chopped onions (and green pepper, if using) to the melted fat. Cook over medium-low heat until soft and golden.
💡 Tip: Do not rush this step; slow cooking onions develops sweetness. - 4
Stir in the Hungarian sweet paprika powder and tomato concentrate. Cook for 1 minute, stirring constantly.
💡 Tip: Paprika can burn easily, so cook briefly. - 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Add the bay leaf.
💡 Tip: The wine adds a touch of acidity that balances the richness. - 6
Add about 200ml of water and bring to a simmer. Add the seasoned catfish cubes and stir gently to coat.
- 7
Cover the pot and simmer gently for about 20-25 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Avoid overcooking the fish, as it can become dry. - 8
In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the simmering fish stew to thicken the sauce.
💡 Tip: Tempering the sour cream by mixing it with a little of the hot liquid first can prevent curdling. - 9
Cook for another 5 minutes, stirring gently, until the sauce has thickened. Remove the bay leaf.
- 10
Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with nokedli (Hungarian dumplings) or pasta.
💡 Tip: Nokedli is a perfect accompaniment to soak up the delicious sauce.
💡 Pro Tips
- ✓Choose fresh, good-quality catfish. If wels catfish is unavailable, other firm white fish can be used.
- ✓The quality of paprika significantly impacts the flavor; use authentic Hungarian sweet paprika.
- ✓Be careful not to overcook the fish, as it cooks relatively quickly.
🔄 Variations
- Add a pinch of hot paprika for a spicier version.
- Some recipes include a small amount of diced tomato or tomato paste for added depth.
- Serve with a side of pickled cucumbers or peppers.