Danube-style stew of carp or catfish simmered with a mountain of sweet onions and paprika—brick-red, silky, and spicy to your liking. Traditionally cooked in a bográc kettle along the Tisa and Danube banks.
Hook: One pot, 40–50 minutes—clean fish flavor in a glossy paprika broth. ⚡
Ingredients
🐟 Carp or catfish, skin-on steaks (4–5 cm): 1.2 kg (2.6 lb)
🧅 Onion, very finely chopped: 450 g (3 cups / 1 lb)
🍝 Wide noodles or pinched dumplings (csipetke), to serve (optional): 250–300 g cooked
Preparation
1️⃣ Onion base: Warm 🫗 fat in a wide pot. Cook 🧅 onion with a pinch of 🧂 salt on medium 8–10 min until soft and sweet; add 🧄 garlic 30 sec.
2️⃣ Bloom paprika: Pull pot off heat; stir in 🌶️ sweet (and hot) paprika 20–30 sec. Add 🍅 tomato paste; return to low heat.
3️⃣ Broth: Pour in 💧 water/stock (and 🍷 wine if using), add 🌿 bay, 🧂 salt, and ⚫ pepper. Bring to a gentle simmer.
4️⃣ Fish: Nestle in 🐟 fish steaks in a single layer. Simmer 15–20 min without stirring (shake the pot instead) until fish flakes and broth turns glossy red.
5️⃣ Finish: Adjust salt/heat. Sprinkle 🌿 parsley. Serve in bowls over 🍝 noodles or with crusty bread.
Total Time
🕒 Prep: 15 min
🔥 Cook: 35 min
⏳ Total: 50 min
Nutritional Value
🔋 Energy: ~320 kcal
💪 Protein: ~34 g
🧈 Fat: ~14 g
🍞 Carbohydrates: ~10 g
🧂 Sodium: ~820 mg
Advice
Bloom paprika off the heat before adding liquid—fat unlocks color and aroma while preventing bitterness; don’t stir once fish goes in to keep steaks intact.
Why it works
A large onion base naturally sweetens and thickens; gentle simmering preserves the fish’s clean taste; paprika oils emulsify into the broth, giving the signature red sheen.
Twist
For a Sombor-style edge, cook a whole hot pepper in the broth and remove before serving; or add a handful of csipetke (pinched pasta) to the pot for the last 8–10 min.
Status
River-kettle vibes in a bowl—paprika-slick broth and tender fish, pure Vojvodina. #grannyzen #ribljipaprikas #serbianriverfish 🐟🌶️
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