Authentic Slavonian Fish Paprikash “Riblji Paprikaš”

Along the flat, riverbound fields of Slavonia and Baranja, fish paprikash holds a special place at the table. This paprika-red stew, known locally as fiš paprikaš or riblji paprikaš, is tied to the Danube, Drava, and their backwaters, where carp, catfish, pike, and other freshwater fish have long supplied village kitchens. In this region of eastern Croatia, the dish appears at fishermen’s gatherings, family celebrations, and organized cooking contests, often simmering in large iron kettles over open fire. 

The core idea remains simple: very fresh river fish, generous paprika, and a clear yet intensely flavored broth. Ground red paprika from Slavonia and neighboring Hungary gives the stew its vivid color and firm character. A mix of sweet and hot paprika sets the tone, while onion, garlic, and sometimes green peppers and tomato round out the base. Some cooks stay with one type of fish, often carp; others prefer a mixture, which gives more layered flavor and varied texture in the bowl. 

Traditionally, the kettle stands at the center of the gathering. Onion, paprika, water, and fish go into the pot, where the stew simmers steadily until the flesh just turns tender and the broth thickens slightly from dissolved collagen. In Slavonia and Baranja, competitions around fiš paprikaš can draw serious local pride: families guard their preferred paprika blend, salt level, and choice of fish. The stew usually arrives at the table with wide homemade noodles or simple white bread, both meant to catch every spoonful of the spicy broth. 

This home-kitchen version keeps those regional markers while adapting the method for a standard stovetop pot. Instead of cooking in a large outdoor cauldron, the stew starts with onions softened in oil, followed by paprika, wine, and water or a light fish stock. The fish goes in towards the end, in generous chunks with skin and bone intact. The bones give structure and body to the liquid, while the skin helps keep the pieces from breaking apart. The goal is a broth that stays bright and red, without muddy browning, and a texture where the fish flakes in large, clean segments.

Heat level is an important part of the dish’s character. In Slavonia, fiš paprikaš can be strikingly hot, close in spirit to Hungarian fisherman’s soup, which shares the same paprika-driven profile and river-fish base. In many households, the stew is cooked with one level of heat in mind, then served with extra hot paprika or fresh chili at the table, so each guest can adjust intensity. This recipe follows that approach: a steady warmth in the pot, with room for more fire in the garnish.

The version presented here aims for a balanced bowl that works both for family meals and for gatherings with guests. The broth carries a mild smokiness from sweet paprika, layered with a modest amount of hot paprika and fresh chili. A small measure of tomato paste rounds out acidity without turning the stew into a tomato-based soup. Dry white wine gives lift and a quiet aromatic note, which pairs well with the river fish.

Noodles play a key supporting role. In many Slavonian and Baranja kitchens, fiš paprikaš arrives with homemade egg noodles or simple wide strips of rolled dough. Here, a straightforward egg pasta can be prepared alongside the stew, or good-quality dried wide noodles can stand in on busy days. Either way, the plate should show a deep red broth, a nest of pale noodles, and large pieces of fish resting on top, scattered with parsley and perhaps a slice of fresh chili. It is a dish that tastes of riverbank evenings, wood smoke, and paprika mills, yet fits cleanly into a modern kitchen routine.