Things to know about Riblji Paprikas Recipe
Fish stew is a traditional and very popular dish made in North Serbia, especially in the Upper Danube area. Firstly the dish was made among poor fishermen in that area, but as time progressed its popularity spread among wealthier people from the city. The saying is that the original fish Stew is made only near the Danube river from Baja, the city in Hungary, to Bogojevo in Serbia. Fish stew is usually made outside in an iron pot (cauldron) and is made from carp fish. Among the fishermen, there is a saying that the best fish stew is made on fire from Poplar and Willow trees. In Serbia, the white vine is added, but in Hungary, the white vine is consumed while eating the stew.
Tasteful Traditional Serbian Fish Stew from North Serbia. Authentic Recipe of Riblji Paprikas.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2000 grams (4.41 lb) Carp
- 1000 grams (2.2 lb) Onion
- 200 ml (6.76 floz) Tomato Juice
- 200 ml (6.76 floz) White Wine
- 1 tbsp Smoked Hot Paprika Powder
- 1 tbsp Red Chili Powder
- 3 tbsp Oil
- 1 tbsp Salt
- 1 tbsp Ground Black Pepper
- 3 balls Tagliatelle Pasta
- 4 units Bay Leaf
- Debone the fish and dice the fish meat.
- Make a fish stock. In a pot, place the fish bones and add water enough to cover the bones. Cook for about 30 minutes.
- In a deep pot, add oil and sauté the onions.
- Once it starts to become brown, slowly add the fish stock.
- Once the onions are cooked, add the smoked paprika, chili, bay leaves, tomato juice, wine, and the rest of the fish stock.
- Once it starts to boil, add the fish and cook for about 45 minutes or until the stew is thick (thickness depends on your preference).
- In a separate pot, boil water and cook the pasta.
- Serve the stew on top of the cooked pasta.
— Specific Atributes of This Recipe:
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