andrejthechef
CroatiaStewDinnerDairy-free

Fiš Paprikaš

A paprika-rich river fish stew, traditionally made with carp, simmered in a cauldron and served over homemade noodles.

prep
25 min
cook
1 h
total
1 h 25 min
serves
6
level
medium
Fiš Paprikaš, a dish from Slavonia and Baranja

Fiš paprikaš is the river cousin of čobanac, a paprika-rich fish stew built on a base of onions cooked low and slow until they turn almost sweet, traditionally made with carp pulled straight from the Danube or Drava.

It is a riverside, cauldron-cooked dish in Slavonia and Baranja, often made at the same gatherings as čobanac, and it is just as unwilling to be rushed.

Part of our 20 best Croatian recipes list.

method

  1. If using whole fish with bones and heads, simmer the trimmings in water for 30 minutes to make a quick stock, then strain.

  2. Heat the lard or oil in a large pot, and cook the sliced onions very slowly over low heat for 25 to 30 minutes, until deeply golden, almost jammy. Do not rush this step.

  3. Remove from the heat briefly, stir in the sweet and hot paprika, then return to low heat and cook for 1 minute, stirring constantly.

  4. Add the fish stock, bring to a simmer, and cook for 15 minutes to let the paprika infuse.

  5. For a smoother stew, blend the onion base at this point, then return it to the pot.

  6. Add the fish pieces, season with salt, and simmer gently for 15 to 20 minutes, until the fish is just cooked through. Avoid stirring hard, or the fish will break apart.

  7. Cook the egg noodles separately according to the package, and drain.

  8. Serve the fish paprikaš over the noodles.

chef's tips

  • The long, slow-cooked onion base is what gives fiš paprikaš its deep color and sweetness, so don't rush that step by turning up the heat.
  • Carp is the traditional fish along the Danube and Drava, and it holds up well in a stew; a firmer freshwater fish is a reasonable substitute elsewhere.
  • This is traditionally cooked outdoors in a cauldron at riverside gatherings in Slavonia and Baranja, often alongside čobanac at the same event.
  • Homemade egg noodles, simple flour-and-egg noodles rolled thin and cut by hand, are the traditional base, though good dried egg noodles work fine.