Name: Hungarian fish paprikash
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Fish - 1,2 kg; Tomatoes - 3 PC.; Bell pepper - 2 PC.; Bulb onions - 2 PC.; Garlic - 2 clove; Ghee - 1 tbsp; Paprika - 1,5 Tsp; Chilli - 1 Tsp; Semi-dry red wine - 150 Ml; Lemon - 1 PC.; Caraway - 1 PC.; Salt - 1 PC.; Bouillon - 150 Ml

Ingredients for - Hungarian fish paprikash

1. Fish 1,2 kg

2. Tomatoes 3 PC.

3. Bell pepper 2 PC.

4. Bulb onions 2 PC.

5. Garlic 2 clove

6. Ghee 1 tbsp

7. Paprika 1,5 Tsp

8. Chilli 1 Tsp

9. Semi-dry red wine 150 Ml

10. Lemon 1 PC.

11. Caraway 1 PC.

12. Salt 1 PC.

13. Bouillon 150 Ml

How to cook deliciously - Hungarian fish paprikash

1 . Stage

Wash fish fillets with cold water, dry, cut into large cubes. Season with salt, pepper and lemon juice.

2 . Stage

Cut bell peppers into thin strips and onions into half rings. Garlic cloves in small cubes.

3 . Stage

Heat melted butter and lightly simmer the onions in it for about 5 minutes

4 . Stage

Add strips of bell peppers and simmer for a while. In doing so, make sure that the peppers do not lose their color. Add the garlic a short time before it is ready.

1. Stage. Hungarian fish paprikash: Add strips of bell peppers and simmer for a while. In doing so, make sure that the peppers do not lose their color. Add the garlic a short time before it is ready.

5 . Stage

Sprinkle with paprika, hot peppers, heat for 1-2 minutes. - Otherwise it will have a bitter taste. Add fish and wine and boil it down a bit.

1. Stage. Hungarian fish paprikash: Sprinkle with paprika, hot peppers, heat for 1-2 minutes. - Otherwise it will have a bitter taste. Add fish and wine and boil it down a bit.

6 . Stage

Scald the tomatoes with boiling water, remove the skin, and cut them into quarters (but I like them smaller, so I cut them to the size of fish pieces)

1. Stage. Hungarian fish paprikash: Scald the tomatoes with boiling water, remove the skin, and cut them into quarters (but I like them smaller, so I cut them to the size of fish pieces)

7 . Stage

Stir in the tomatoes and pour in the fish broth. At this stage I bring to taste (salt, pepper, cumin). Cover with lid and stew over low heat for about 5 minutes.