Catfish paprikash is an incredibly tasty Hungarian dish. The result is very tender fish pieces that melt in your mouth, served in a fragrant gravy infused with various spices. Instead of catfish, you can use other fish, but not too fatty.
It is necessary
- - 700 g of catfish;
- - 3 small onions;
- - 3 garlic cloves;
- - wheat flour;
- - 3 tablespoons of ground paprika;
- - 250 g of ripe tomatoes;
- - 3 bell peppers;
- - 220 g sour cream;
- - 60 g of fresh bacon;
- - 1 pinch of ground black pepper, salt and caraway seeds.
Instructions
Step 1
Put finely chopped bacon in a hot skillet. With regular stirring, wait until all the fat is melted from the lard, and then remove it.
Step 2
Peel the onion, rinse well and cut with a sharp knife into small cubes. Pour it into a hot skillet with fat. Fry with systematic stirring until soft.
Step 3
Then pour the required amount of paprika into the pan and everything very thoroughly, and most importantly, mix intensively.
Step 4
Wash tomatoes and peppers thoroughly. For peppers, do not forget to remove the stem and testis. After that, the vegetables must be cut into not very large pieces and poured into the same pan where the onions are fried.
Step 5
Mix the contents of the pan well, and also pepper, salt and add all the necessary spices. Pour in a little water and simmer the vegetables until the pepper is tender.
Step 6
Pre-cleaned and washed catfish should be cut into pieces of medium thickness. After that, they are laid out in a frying pan with vegetables and covered tightly with a lid. The fish will be ready in about 30 minutes. It is recommended to turn the fish pieces over several times during the cooking process.
Step 7
Make sour cream sauce. To do this, add a little salt and wheat flour to the sour cream. Mix everything well in order to get a homogeneous mass. Add some black ground pepper.
Step 8
Pour the prepared sauce to the fish about 5-10 minutes until it is cooked. The finished dish must be removed from the stove and let it brew for 20-30 minutes under a closed lid.
