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Fish paprikash serving over pasta with yogurt.
Mirjana

Hungarian Fish Paprikásh Classic in Wine Vegetable Base

5 from 1 vote
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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Hungarian
Ingredients Method

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

Method
 

  1. Prepare the ingredients.
    Fish fillets and vegetables
  2. Chop ingredients and prepare spices and vine
    Chopped vegetables and cup of wine.
  3. Begin by cutting the fish fillets into 1 1/2 inch pieces. Cover them with plastic wrap and refrigerate until needed.
    Raw fish fillets on cutting board with a knife.
  4. 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.
    chopped vegetables in a pot.
  5. 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.
    Sauteing paprikash base on stove top.
  6. 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.
  7. 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.
  8. 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!
    Fish paprikash serving over noodles.