Catfish paprikash is an incredibly delicious Hungarian dish. The result is very tender, melting fish pieces in the mouth, which are served in an aromatic gravy full of various spices. Instead of catfish, you can use other fish, but not too fat.
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You will need
- - 700 g som;
- - 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.
Instruction manual
1
Put finely chopped lard in a hot skillet. With regular stirring, wait until all fat is leaked from the fat, and then pull it out.
2
Peel the onion, rinse thoroughly and cut with a sharp knife into small cubes. Pour it into a hot skillet with fat. Fry with systematic stirring until soft.
3
Then pour the required amount of paprika into the pan and all very carefully, and most importantly, mix vigorously.
4
Wash tomatoes and peppers thoroughly. In peppers, do not forget to remove the peduncle with the testis. After the vegetables need to be cut into not very large pieces and pour into the same pan where the onions are fried.
5
Mix the contents of the pan well, and pepper, salt and add all the necessary spices. Pour a small amount of water and simmer the vegetables until the peppers are soft.
6
Pre-cleaned and washed catfish should be cut into pieces of medium thickness. After that, they are laid out in a pan to vegetables and covered tightly with a lid. The fish will be ready in about 30 minutes. During cooking, it is recommended to turn the fish pieces several times.
7
Make sour cream sauce. To do this, add a little salt and wheat flour to sour cream. Mix everything well in order to get a homogeneous mass. Add a little black ground pepper.
8
Pour the finished sauce into the fish about 5-10 minutes before it is ready. The finished dish must be removed from the stove and let it brew for 20-30 minutes under a closed lid.