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Slovenian Fish Paprikash
A flavorful and warming fish stew inspired by Hungarian paprikash, adapted with Slovenian freshwater fish and local ingredients. This dish features tender fish in a rich, paprika-infused sauce, often served with a side of polenta or crusty bread.
đ§ Ingredienser
- 600 g White fish fillets (e.g., pike-perch, trout, or cod), cut into 1.5-inch pieces
- 2 tbsp Olive oil or butter
- 1 Large onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Sweet paprika
- 1/2 tsp Hot paprika (optional, for heat)
- 1 tbsp All-purpose flour
- 500 ml Fish stock or vegetable broth
- 200 g Diced tomatoes
- 150 ml Sour cream
- 2 tbsp Fresh parsley, chopped
- to taste Salt and freshly ground black pepper
- optional Lemon wedges, for serving
đšâđł Instruktioner
- 1
Pat the fish pieces dry and season with salt and pepper. Set aside.
đĄ Proffstips: Drying the fish helps it hold its shape better in the stew. - 2
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
đĄ Proffstips: Cooking the onions slowly brings out their sweetness. - 3
Stir in the sweet paprika and hot paprika (if using). Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika, as it can become bitter.
đĄ Proffstips: Toasting the paprika briefly enhances its flavor and color. - 4
Sprinkle the flour over the onion and paprika mixture and stir well to coat. Cook for 1 minute, stirring, to cook out the raw flour taste.
đĄ Proffstips: The flour will help to thicken the sauce. - 5
Gradually whisk in the fish stock or vegetable broth, ensuring no lumps form. Add the diced tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, to allow the sauce to thicken slightly.
đĄ Proffstips: Adding the liquid gradually while whisking prevents lumps. - 6
Gently add the seasoned fish pieces to the simmering sauce. Reduce the heat to low, cover, and poach the fish for 8-10 minutes, or until cooked through and opaque. Avoid over-stirring, which can break up the fish.
đĄ Proffstips: Poaching the fish gently ensures it remains tender and moist. - 7
In a small bowl, whisk together the sour cream and a ladleful of the hot sauce from the pot to temper it. Then, stir the tempered sour cream mixture back into the stew. Stir in most of the fresh parsley. Season with salt and pepper to taste.
đĄ Proffstips: Tempering the sour cream prevents it from curdling in the hot stew. - 8
Serve the fish paprikash hot, garnished with the remaining fresh parsley and lemon wedges on the side, if desired. It pairs well with cooked polenta, mashed potatoes, or crusty bread.
đĄ Proffstips: A squeeze of fresh lemon juice brightens the flavors of the fish.
đĄ Proffstips
- âUse a firm white fish that holds its shape well during cooking.
- âIf you prefer a smoother sauce, you can blend the onion and garlic mixture before adding the liquid.
- âFor a richer flavor, a splash of white wine can be added after cooking the onions and garlic, before the paprika.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of sliced mushrooms along with the onions for an earthy flavor.
- Include some chopped bell peppers (red or green) for added color and sweetness.
- For a creamier texture, stir in a tablespoon of crĂšme fraĂźche along with the sour cream.