👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 6

   Add about 200ml of water and bring to a simmer. Add the seasoned catfish cubes and stir gently to coat.

7. 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. 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. 9

   Cook for another 5 minutes, stirring gently, until the sauce has thickened. Remove the bay leaf.

10. 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.