Harcsapaprikas, Hungarian Fish Paprikash Recipe
Fish Paprikash or harcsapaprikas is every bit as well-known in many parts of Hungary as its chicken-based brethren, a wonderfully rich, decadent fish dish from Central Europe.
Servings 2 Servings
Calories 615kcal
Ingredients
- 350 g Boneless White Fish 12oz
- 1 Medium Echalion or Banana Shallot 50g
- 75 ml Sour Cream ⅓ Cup
- 150 ml water ⅔ Cup
- 2 tablespoon Butter (or bacon fat if you have it)
- 1 Small Tomato 75g
- 1 Small Green Pepper
- 1 tablespoon Flour
- 2 tablespoon Sweet Hungarian Paprika
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Cut the fish into large 2½-3cm (1-1¼) chunks.
- Peel and finely dice the shallot.
- Cut the tomato and green pepper into 1cm (½") cubes.
- Mix together the paprika and flour, then season generously with salt and pepper.
- Heat the bacon fat or butter in a 28cm or 11" frying pan over a medium-high heat. Coat the fish in the paprika mix and fry for 2-3 minutes.Remove the fish, leaving the fat in the pan, and place it in a bowl for later.
- Add the diced shallot to the pan with the green pepper and cook for 3-4 minutes
- Pour in 50ml (3 Tbsp) of water, add the tomatoes and cook for 2 minutes.
- Add 50ml (3 Tbsp) of water to the remaining paprika and flour, then mix to form a paste and add it to the pan.
- Stir in the fish and cook for 3-5 minutes.
- Mix the sour cream with a final 50ml (3 Tbsp) of water and then pour it into the pan and bring it to a serving temperature.
Nutrition
Serving: 1 | Calories: 615kcal | Carbohydrates: 19g | Protein: 47g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 495mg | Fiber: 5g | Sugar: 7g
