Hungarian Fish Paprikásh Classic in Wine Vegetable Base

Indulge in the timeless flavors of Hungarian cuisine with this recipe for Hungarian Fish Paprikásh: a classic white wine-infused delight featuring garden-fresh vegetables. Learn how to prepare this comforting dish using tilapia and cod fillets, alongside aromatic Hungarian paprika and a hint of caraway seeds.

With step-by-step instructions, this recipe promises a culinary journey that combines tradition with creativity. Perfect for cozy family dinners or special occasions. Serve the paprikásh warm over textured egg noodles of your choice, such as corkscrew, spirals, or German Spaetzle Egg Noodles. Top each serving with a dollop of sour cream and a sprinkle of chopped parsley. Garnish with fresh parsley sprigs for an extra touch of flavor. Share and enjoy your delightful meal!

Paprikás is a popular dish of Hungarian origin and one of the most famous preparations common on Hungarian tables. It can be prepared with chicken, beef, veal, or fish. The name is derived from the generous use of paprika, a spice commonly used in Hungarian cuisine. Traditional Hungarian Fish Paprikash is often made with catfish or carp but can be made with any meaty white fish. (Harcsapaprikas, a Hungarian fish paprikásh, translates as catfish paprikásh). In this recipe I am using fresh tilapia and cod fillets.   Like many comfort dishes, fish paprikas is easy to make, but it requires patience and time. The preparation process is simple, but the ingredients must be fresh and of the best quality. The wine served in Hungary is often homemade white or rose, but I had to substitute it with what was available. (Pinot Grigio or Sauvignon Blanc would be my choice, but Chardonnay is also acceptable.)

The vegetable base is cooked for at least an hour and must be stirred occasionally. As you are basking in the fragrance that will fill your kitchen in the most rewarding way, you will enjoy the process that promises a most delicious meal. While your vegetable base slowly simmers, you can prepare a traditional cucumber salad (see my recipe under ‘salads’) and boil the textured pasta you choose, which will absorb the sauce.

Here are a few tips to ensure success: select the freshest fish available, chop the vegetables uniformly for even cooking, and don’t rush the simmering process—it’s worth the wait.
I hope you enjoy making and savoring this dish as much as I do. It’s a labor of love that never fails to bring joy to the table.

Fish paprikash serving over pasta with yogurt.

Hungarian Fish Paprikásh Classic in Wine Vegetable Base

Mirjana

INTRO: This Hungarian Fish Paprikásh Classic recipe is a delightful rendition of a beloved Hungarian dish. Paprikás, renowned for its rich flavors and generous use of paprika, finds a delightful twist with the incorporation of fresh tilapia and cod fillets. While traditionally prepared with catfish or carp, this version offers a great alternative. With each step of the preparation process, a sense of satisfaction and anticipation grows, promising a truly rewarding culinary experience. Whether enjoyed as a comforting family meal or showcased as the centerpiece of a special occasion, Hungarian Fish Paprikásh Classic in Wine Vegetable Base invites you to savor the essence of Hungarian cuisine in every savory bite.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Hungarian

Servings 6

Ingredients

2 lbs tilapia fillets
1 lb Atlantic wild caught cod (3 pounds of tilapia is also a good option)
1/4 cup olive oil extra virgin
2 tbsp butter
2 large onions
3 cloves garlic
1 large red bell pepper,chopped
3 medium-sized tomatoes, diced
1 cup cup baby carrots, sliced
1 medium parsnip root, sliced
1 cup celery, chopped
1 bay leaf
1 tbsp tomato paste
4 tbsp Hungarian paprika
1 cup dry white wine
1 cup water
1 tbsp flour or corn starch (optional)
dash of hot Hungarian paprika (or cayenne pepper)
salt and ground pepper to taste
1/2 tsp ground or whole caraway seeds
1 cup sour cream
1/4 cup chopped parsley plus several sprigs for serving
6 cups textured egg noodles of your choice

Instructions

Prepare the ingredients.
Chop ingredients and prepare spices and vine
Begin by cutting the fish fillets into 1 1/2 inch pieces. Cover them with plastic wrap and refrigerate until needed.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onions, minced garlic, diced bell pepper, bay leaf, sliced carrots, parsnip, and celery. Cook, stirring occasionally, for about 5 minutes or until the vegetables soften.
Add the diced tomatoes to the saucepan and continue cooking, covered, for an additional 10 minutes, stirring occasionally.
Once the tomatoes release their liquid, add the tomato paste, Hungarian paprika, salt, and ground pepper to the pan.
Remove bay leaf, stir well to combine, then add the dry white wine and water. Add the hot Hungarian paprika or cayenne pepper for an extra kick.
Cover the saucepan and let the mixture simmer over medium to low heat for 30 minutes. Afterward, uncover and continue cooking for an additional 15 minutes.
Check the thickness of the paprikash. If you prefer a thicker consistency, mix a tablespoon of flour or cornstarch with 1/4 cup water and add it to the sauce. Stir well to incorporate.
Carefully add the prepared fish pieces to the saucepan and simmer for about 5 minutes or until the fish is just cooked through.
Serve the paprikásh warm over textured egg noodles of your choice, such as corkscrew, spirals, or German Spaetzle Egg Noodles. Garnish with fresh parsley sprigs for an extra touch of flavor. Optional: top each serving with a dollop of sour cream and a sprinkle of chopped parsley. Share and enjoy your delightful meal!