Catfish Paprikash

Name: Catfish Paprikash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Eastern European
Ingredients: 700 g catfish; 2 tsp salt; 1/2 tsp black pepper; 50 g smoked bacon; 1 Onion, peeled and diced; 2/3 tbsp paprika, Hungarian; 100 g water; 3 Bell Peppers, diced; 300 g tomatoes, diced; 4 cloves garlic, peeled and diced; 1 tsp cumin; 50 g wheat flour; 100 g sour cream, whole milk; 100 g heavy whipping cream; 1 tsp salt

6 steps

Prep:15minCook:35min

Paprikásh (Hungarian: paprikás) is a dish of Hungarian cuisine. It is also a part of Carpathian cuisine in Ukraine. Pieces of meat, poultry, or fish are stewed with vegetables — onions, carrots, sweet peppers, tomatoes — flavored with paprika and sour cream. It is usually served with various pasta side dishes. A vegetarian potato paprikash is often a garnish. Classic paprikash is made with proteins like chicken, veal, lamb, and fish. Fatty meat like pork, beef, goose, or game in preparing paprikash is considered a deviation from the rules. Like goulash, it is considered a traditional food of Hungarian shepherds. Traditionally, paprikash was cooked in cauldrons over a fire. Adding sour cream to the recipe to soften the paprika is considered an influence of German (Austrian) cuisine, as Hungary was part of the Austro-Hungarian Empire for a long time. By the end of the 19th century, paprikash became popular outside Hungary when the famous French chef Georges Auguste Escoffier (1846-1935) put it on the menu at his restaurant in the Grand Hotel Monte Carlo. Lake Travis catfish is exquisite when cooked this way. Yet, other freshwater fish will also work in this recipe (Walleye Paprikash on the cover). It might require less time for cooking.

Updated at: Wed, 16 Aug 2023 21:02:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories374.9 kcal (19%)

Total Fat23.9 g (34%)

Carbs23.6 g (9%)

Sugars8.4 g (9%)

Protein19.4 g (39%)

Sodium2111.4 mg (106%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Render smoked bacon fat in a saute pan over medium heat. Remove craclings and save for another dish.

Step 2

Saute onions until sweet and fragrant. Add paprika, mix with onions, and add water. Let simmer.

Step 3

Add diced Bell peppers and tomatoes. If you use fresh vegetables, stew them until soft. If using canned chopped tomatoes and charred peeled peppers from a jar, cook for 5 min. Add more water, spices and seasoning, and garlic.

Step 4

Season the catfish with salt and pepper. Keep fish pieces large. Steaks are preferred. Stew over low heat for 15-20 minutes.

Step 5

Meanwhile, combine sour cream, heavy whipping cream, and flour in a bowl using a whisk. Note: Sour cream should be around fatty. That's why we combine whole milk sour cream and heavy whipping cream. Add the sauce to the vegetables and fish, gently stir, and cook for 3 minutes, simmering.

Step 6

Adjust seasoning to your taste. Remove from the heat and let stay for 15 minutes for flavors to develop. Serve with a fresh pasta side dish.