Fish Stew Paprikash

Fish stew Paprikash

## Flavorful River Fish Stew: A Nutritious Outdoor Delight

• This delightful stew, featuring river fish and vegetables, offers a flavorful and nutritious dining experience. The recipe primarily uses carp, but fish roe or other types of river fish can be included as well. It incorporates a variety of vegetables, tomatoes, and a blend of ground sweet and hot peppers for seasoning. Instead of water, vegetable broth is used, enhancing the dish's exceptional taste. This stew is ideal for outdoor preparation, whether with friends or during a fishing excursion, using a kettle. Please refer to the recipe for detailed instructions.

Ingredients: simple, total time: 70 min., 4 serving

• 3 kg of fish (at least 2/3 carp),

• 300 g of onion/ finely chopped

• 5 medium potatoes/ peeled and diced or dumplings

• 2 medium carrots/ peeled and diced

• 1 parsnip/ peeled and diced

• 1 medium tomato/ peeled and chopped

• 2 Tbsp of red ground sweet pepper-allspice

• 250 ml of cooked tomatoes

• 2 Tbsp red ground smoked pepper

• 1 tsp red-hot pepper/ or to taste

• salt and black pepper to taste

• 10 peppercorns

• 1 bay leaf

• 2. 5 liters water/ or stock (2 cube for soup+water)

Fish stew Paprikash 

Preparation:

Preparing fish:

1. Peel the scales and fins from the fresh fish, remove the entrails from the stomach, cut off the head and wash well. Then cut into desired pieces.

Preparing Vegetables:

1. Finely chop the onion and mince the garlic in a machine.

2. Put the tomato in hot water and let it stand for 10 minutes, then remove the skin and chop it into smaller pieces, put it aside.

3. Peel and wash the potatoes and cut them into desired slices or cubes.

4. Clean the carrots and parsnips and cut them into smaller cubes.

5. With this stew, you can also combine frozen vegetables for soup (carrots, potatoes, parsnips). If you use frozen, then use one 300 ml cup of mixed vegetables.

6. If you don't want potatoes, you can substitute them with dumplings.

For Dumpling:

• 2 eggs

• 7-8 Tbsp flour

• 1 /2 tsp salt

• 1/2 tsp dry parsley

• (Beat the eggs with salt and dried parsley, then gradually add the flour and mix without lumps; the dough should not be thick. Set aside.)

Preparation Stew:

1. In a deep 5-liter pot, add the oil and heat over medium heat.

2. Add the chopped onion and fry for a few minutes until it becomes glassy and softened.

3. Add chopped vegetables (carrots, potatoes and parsnips), mix all well, cover and cook for about 10–15 minutes with occasionally stirring to low moderate heat.

4. Now add the minced garlic, fish pieces, little salt and black pepper to taste.

5. As soon as the garlic starts to smell, add the finely chopped tomatoes, peppercorns, bay leaf, stir and immediately add tomato juice, water or stock which you will add gradually 3 times.

6. When it boils, add allspice and ground hot pepper,

7. Cook on low to moderate heat for 45–60 minutes, half covered with adding water or stock.

8. Check the taste and add spices as needed.

9. Towards the end, add the dumplings, separate the dough into smaller pieces with a fork and add to the broth, cook for about 3–5 minutes, on a low, moderate heat.

10. Serve warm with homemade noodles.

Buon appetito!

NOTE:

• In this broth, if you want, you can add a piece of hot fresh pepper, fish roe or tomato paste instead of tomato juice.

• Keep the broth covered in the refrigerator for up to 4 days.

Do you want to try something a little different?

• Serbian Fish soup

• Sicilian Fish Soup

• Fish Stew Lena

• Seafood Soup Lena

• Cream of Sea Bream and Seafood Soup Lena

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