Fish stew
Fish stew is Baranja's most famous fish dish. It is a spicy fish stew, usually carp or catfish, with lots of red pepper and hot spices. It is prepared in a cauldron over an open fire and served with homemade noodles. Due to its history, it has become one of the more traditional Croatian dishes. Namely, the dish was first started to be made by fishermen and peasants who wanted to use the whole fish, but at the same time combine it with stands that are easily available to them. Who would have thought that this dish would become a symbol of Baranja.
Interesting facts: Fish cooking competitions are often held in Baranja, where the cooking skills and taste of fish are compared among local chefs.
Recipe
Ingredients
- 2 kg of fresh fish (catfish, carp...)
- 3 liters of water
- a spoonful of salt
- 4 tablespoons of sweet paprika (2 tablespoons per kg of fish)
- hot pepper as desired (half a spoonful for mild fish)
- spice mixture for fish
- 100 ml of white wine
- 500 g of onions (250 g per kg of fish)
- a spoonful of tomato concentrate in a tube
- a teaspoon of garlic powder
- a teaspoon of sugar
Procedure
Clean the onion, cut it into larger pieces or cook it whole. After that, blend the onion to make a paste. Leave the water in which the onions were cooked for the aroma and add an additional approximately 3L of water. Except for the sugar and garlic, put all the previous ingredients in the kettle, and you will add the sugar and garlic later. That is, 10 minutes before the end of cooking. When you have added all the ingredients, move the kettle to high heat. After the water boils, cook for as long as you want the fish to be thick, about 25 minutes. This dish can also be served with homemade pasta.
