Catfish Paprikash
Catfish Paprikash is one of the most well-known fish dishes in Hungarian cuisine. This traditional dish offers a harmonious combination of fish and Hungarian sweet paprika, perfected by the silky flavor of sour cream. It is especially popular as a festive dish or at family gatherings. Prepare this recipe to discover one of the jewels of Hungarian gastronomy!
Ingredients for this recipe
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Preparation Steps
1
Clean the catfish fillets and cut them into evenly sized slices. Season both sides with salt and set aside to rest.
2
Finely chop the onions, crush the garlic, and dice the bell pepper and tomatoes.
3
In a large skillet or pot, heat the oil. Sauté the onions until translucent, then add the garlic and cook for another 30 seconds until fragrant.
4
Sprinkle the onions with Hungarian sweet paprika and stir immediately to prevent burning. Add the diced bell pepper and tomatoes, then season with salt and pepper.
5
Simmer the vegetables for 10-15 minutes, until they create a juicy base. If necessary, add a little water to prevent burning.
6
Place the catfish fillet slices into the vegetable base. Cover and simmer over low heat for 10-12 minutes, or until the fish is cooked through and flakes easily.
7
In a separate bowl, mix the sour cream with a little hot sauce from the pot, then gently pour it back into the pot. Do not boil; just heat through to combine, being careful not to curdle the sour cream.
8
Serve the Catfish Paprikash garnished with fresh parsley, accompanied by túrós csusza (Hungarian cottage cheese noodles) or cooked pasta.
