Croatian Slavonian Fish Stew („fiš“)

Ingredients

• 1500 g carp
• 1000 g catfish
• 1000 g pickerel
• 50 g lard (or oil but not olive oil)
• 1000 g onions
• 500 g tomato puree (passata or Italian-style sieved tomatoes)
• 50 g red paprika
• 30 g red paprika (hot or 5 chili peppers)
• 500 g potatoes, peeled and cubed
• 2 tablespoons vinegar
• 20 g salt

Directions

1. 1

   In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.

2. 2

   Slice onion and sauté it in lard until translucent.

3. 3

   Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.

4. 4

   Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).

5. 5

   Taste and add salt if necessary.

6. 6

   Do not stir, just shake the pot or the fish will disintegrate.

7. 7

   Do not add paprika after boiling.

8. 8

   Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.