Name: Hungarian fish paprikash
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Fish - 1,2 kg; Tomatoes - 3 PC.; Bell pepper - 2 PC.; Bulb onions - 2 PC.; Garlic - 2 clove; Ghee - 1 tbsp; Paprika - 1,5 Tsp; Chilli - 1 Tsp; Semi-dry red wine - 150 Ml; Lemon - 1 PC.; Caraway - 1 PC.; Salt - 1 PC.; Bouillon - 150 Ml

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian fish paprikash

1. Fish - 1,2 kg

2. Tomatoes - 3 PC.

3. Bell pepper - 2 PC.

4. Bulb onions - 2 PC.

5. Garlic - 2 clove

6. Ghee - 1 tbsp

7. Paprika - 1,5 Tsp

8. Chilli - 1 Tsp

9. Semi-dry red wine - 150 Ml

10. Lemon - 1 PC.

11. Caraway - 1 PC.

12. Salt - 1 PC.

13. Bouillon - 150 Ml

How to cook deliciously - Hungarian fish paprikash

1. Stage

Wash fish fillets with cold water, dry, cut into large cubes. Season with salt, pepper and lemon juice.

2. Stage

Cut bell peppers into thin strips and onions into half rings. Garlic cloves in small cubes.

3. Stage

Heat melted butter and lightly simmer the onions in it for about 5 minutes

4. Stage

Add strips of bell peppers and simmer for a while. In doing so, make sure that the peppers do not lose their color. Add the garlic a short time before it is ready.

1. Stage. Hungarian fish paprikash: Add strips of bell peppers and simmer for a while. In doing so, make sure that the peppers do not lose their color. Add the garlic a short time before it is ready.

5. Stage

Sprinkle with paprika, hot peppers, heat for 1-2 minutes. - Otherwise it will have a bitter taste. Add fish and wine and boil it down a bit.

1. Stage. Hungarian fish paprikash: Sprinkle with paprika, hot peppers, heat for 1-2 minutes. - Otherwise it will have a bitter taste. Add fish and wine and boil it down a bit.

6. Stage

Scald the tomatoes with boiling water, remove the skin, and cut them into quarters (but I like them smaller, so I cut them to the size of fish pieces)

1. Stage. Hungarian fish paprikash: Scald the tomatoes with boiling water, remove the skin, and cut them into quarters (but I like them smaller, so I cut them to the size of fish pieces)

7. Stage

Stir in the tomatoes and pour in the fish broth. At this stage I bring to taste (salt, pepper, cumin). Cover with lid and stew over low heat for about 5 minutes.