Fish paprikash

Paprikash – a dish of Austrian and Hungarian cuisine. Paprika is prepared from “light” meat – veal, lamb, chicken or white fish.

The main ingredients paprika there is meat, paprika and sour cream, although vegetables are often added – carrots, tomatoes, onions, sweet peppers.

Recipes paprikash there are a lot of them, every hostess (or owner) has her own secrets for its preparation.

The original paprikash is prepared in a cauldron on an open fire. Today we will prepare a homemade version of paprikash – homemade fish paprikash

To prepare fish paprikash, you can use any white fish – raw, smoked (hot smoked only), or half a portion raw, half smoked.

Paprikash is prepared only from fish fillet (without bones and skin).

We advise you to try fish paprikash both hot and cold.

Fish paprikash – ingredients

• Smoked mackerel (or raw, or half smoked and raw) – 600 g (you can use any of your favorite fish).
• Rice – 200
• Sour cream – 1 glass (can be replaced with a glass of vegetable broth).
• Onion – 3 pieces (about 450 g).
• Carrot – 2 pieces (250-300 g).
• Oil – 6 tbsp.
• Tomato paste – 5 tbsp.
• Sweet paprika – 3 tbsp.
• Chili pepper – 1 tsp.
• Salt – 1/2 tsp.
• Pepper – ½ tsp.

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Fish paprikash – cooking recipe

Wash the rice and cook until ready.

Remove all bones and skin from the smoked mackerel, divide the “meat” into smaller pieces.

If we use raw fish, then cut the fillet into small pieces.

Finely chop the onion, grate the carrot on a coarse grater.

Pour oil into the cauldron, heat it well, pour in the onion, fry until soft, add carrots. If we are cooking paprika with raw fish, we also add fish.

Pour a glass of sour cream into the cauldron, cover with a lid, and simmer over low heat for 15-20 minutes.

Towards the end of cooking, add tomato paste, paprika, and pepper, mix well. Add rice and fish (if using smoked fish), carefully mix everything again. Add salt and pepper if needed.

Remove the paprika from the heat. Leave to cool a little. Such paprika tastes good hot and cold.