Croatian Slavonian Fish Stew (Ï¿½Fi�Ͽ½) - cooking recipe

Ingredients

1500 g carp
1000 g catfish
1000 g pike
50 g lard (or oil but not olive oil)
1000 g onions
500 g tomato puree (passata or Italian-style sieved tomatoes)
50 g red paprika
30 g red paprika (hot or 5 chili peppers)
500 g potatoes, peeled and cubed
2 tablespoons vinegar
20 g salt

Preparation

In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
Slice onion and saute it in lard until translucent.
Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
Taste and add salt if necessary.
Do not stir, just shake the pot or the fish will disintegrate.
Do not add paprika after boiling.
Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.