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Slavonian fish stew, known locally as riblji paprikaš or fiš paprikaš, comes from the flat, river-laced region of eastern Croatia that stretches along the Drava and Danube. In the fields around Osijek and the villages of Baranja, rivers and fishponds sit close to farmland, and weekend cooking often gathers around a black cauldron hung over an open fire. In that pot, freshwater fish and vivid red paprika simmer into a stew that has become a culinary emblem of the region.
The dish draws on the same paprika tradition that shapes many Slavonian specialties: homemade sweet paprika for deep colour and aroma, and hot paprika or fresh chile for a sharp, clear heat. The liquid base stays quite lean, built from water or a light stock, onions, peppers, tomato, and a small amount of fat, often sunflower oil or lard. That balance lets the flavour of the river fish stay present, while the paprika, garlic, and wine turn the cooking liquid into a brick-red broth that clings gently to each piece of fish and noodle.
Traditional versions rely on mixed freshwater fish: carp for richness, catfish for a firm, almost silky bite, and pike or perch for lean structure. Many cooks favour a combination, since different fish bring varying levels of fat, gelatine, and flavour to the pot. In Slavonia and Baranja, that mixture often cooks outdoors in a kettle, with wood smoke subtly rounding out the paprika and fish.
The stew links closely to community life. Village festivals, fishing contests, and family gatherings often include a fiš paprikaš competition, where small details matter: whose paprika is fresher, how finely the onions are chopped, how clean the fire burns under the kettle. Local cooks debate timing for adding paprika, how much to thicken the broth, and whether the liquid should barely coat a spoon or veer closer to soup. In many homes, fresh or homemade wide egg noodles join the stew either in the pot near the end or on the side, giving each serving substance and a way to catch the broth.
This version keeps the spirit of those open-fire kettles while adapting the method for a standard home kitchen. A wide, heavy pot stands in for the cauldron; steady, gentle heat replaces an open flame. The base builds slowly from a large amount of onion, softened until sweet and translucent, then layered with paprika, garlic, peppers, tomato, and a splash of dry white wine. Once that foundation develops, the fish pieces slide in and simmer without stirring, so the flesh stays in generous chunks instead of breaking into threads.
Heat level can swing from mild warmth to assertive fire. Traditional fiš often leans toward the hotter side, in the same family as Hungarian fisherman’s soup halászlé, with which it shares both river fish and paprika. Here, the base recipe lands at medium heat, with clear options for a milder family pot or a more fiery version closer to competition style.
From a practical angle, riblji paprikaš suits any season when good freshwater fish are available. It works well for a small gathering, especially if served in the centre of the table in the cooking pot, with noodles, bread, and a simple salad. The recipe scales without much difficulty and holds gently on the stove over low heat, so cooks can manage guests and surroundings without last-minute chaos. The result sits somewhere between soup and stew: spoonable, aromatic, and deeply coloured, with each bowl carrying soft noodles, tender fish, and a broth that comes alive with paprika.
6
servings30
minutes45
minutes540
kcalThis Slavonian fish stew (riblji paprikaš) brings together mixed river fish, sweet and hot paprika, onions, peppers, tomato, and dry white wine in a single pot. The fish simmers gently in a vivid red broth until tender, then meets wide egg noodles for a meal that feels both rustic and focused. Preparation centres on chopping onions and peppers, toasting paprika briefly, and managing a steady simmer rather than constant stirring or complicated steps. Cooking time stays under an hour once the pot reaches a boil, which makes the dish suitable for a relaxed weekend lunch or a small gathering. The flavour profile leans toward medium heat with a clean paprika bite, though adjustments for a milder or spicier version stay straightforward.
Freshwater fish, 1.5 kg total, cut into 4–5 cm pieces (mix of carp, catfish, and pike or perch) — traditional combination; skin left on helps the fish hold together and enrich the broth.
Fine sea salt, 2–2½ tsp, divided — seasons both the fish and the broth.
Freshly ground black pepper, ½ tsp — adds gentle background warmth.
Sunflower oil or lard, 3 Tbsp — neutral oil or rendered pork fat; lard gives a more traditional flavour.
Yellow onions, 600 g (about 4 large), finely chopped — form the backbone of the broth; the volume may seem high but cooks down and sweetens.
Garlic, 4 cloves, minced — reinforces savoury depth.
Green bell pepper, 1 medium, sliced into thin strips — adds mild sweetness and aroma.
Red bell pepper, 1 medium, sliced into thin strips — deepens colour and flavour.
Hot green chile pepper, 1 small, sliced (optional) — traditional for a hotter version; adjust to taste.
Sweet paprika, 3 Tbsp, high quality Slavonian or Hungarian — sets colour and core flavour.
Hot paprika, 1–1½ tsp — controls heat level; reduce for a milder stew or increase for competition-style piquancy.
Tomato paste, 2 Tbsp — concentrates tomato flavour and helps give body to the broth.
Crushed tomatoes or tomato passata, 200 ml — softens the edge of the paprika and rounds acidity.
Dry white wine, 150–200 ml — light, not oaky; adds acidity and aroma that lift the stew.
Water or light fish stock, 1.2–1.4 L — enough to submerge the fish while leaving the stew on the thicker side.
Bay leaves, 2 — subtle herbal note.
Caraway seeds, ½ tsp, lightly crushed (optional) — a quiet nod to Central European seasoning patterns.
Wide egg noodles, 300 g dry — classic pairing; homemade or high-quality dried.
Fine sea salt, 1 Tbsp, for noodle cooking water — seasons the noodles properly.
Flat-leaf parsley, small bunch, finely chopped — scattered over each serving for freshness.
Crusty white bread, optional — useful for guests who enjoy extra broth.
For a leaner stew, favour pike and perch over carp and catfish; for a richer stew, use more carp and catfish.
For a pork-free version, choose sunflower or rapeseed oil instead of lard.
For a gluten-free option, serve the stew with boiled potatoes or gluten-free noodles, and confirm that paprika and tomato products carry no gluten-containing additives.
For alcohol-free cooking, replace the white wine with additional water plus 1–2 Tbsp lemon juice for acidity.
For a less spicy pot, omit the fresh chile and reduce hot paprika to ¼–½ tsp; guests can add chilli flakes at the table.
Season the fish. Pat the fish pieces dry with paper towels, then season lightly with 1½ tsp salt and the black pepper. Set aside at cool room temperature while the base cooks, around 20–30 minutes.
Warm the fat. Place a wide, heavy-bottomed pot (5–6 litres) over medium heat and add the sunflower oil or lard. Heat until fluid and shimmering but not smoking.
Cook the onions. Add the chopped onions with a small pinch of salt. Cook, stirring often, for 12–15 minutes, until soft, translucent, and lightly golden around the edges.
Add peppers and garlic. Stir in the green and red bell peppers and the sliced hot chile (if using). Cook for 5–7 minutes, until the peppers begin to soften. Add the minced garlic and cook for 30–40 seconds, just until fragrant.
Toast the paprika. Reduce the heat to low. Sprinkle in the sweet and hot paprika, stirring constantly for 20–30 seconds so the spices bloom in the fat without darkening. This step builds flavour; any browning at this stage risks bitterness.
Add tomato elements. Stir in the tomato paste and crushed tomatoes or passata. Cook for 2–3 minutes, letting the mixture thicken slightly and coat the vegetables.
Deglaze with wine. Pour in the white wine, scraping the bottom of the pot with a wooden spoon to lift any flavourful bits. Let the wine simmer for 3–4 minutes, until the smell of alcohol fades.
Add liquid and aromatics. Pour in 1.2 L water or fish stock. Add the bay leaves, the crushed caraway (if using), and the remaining ½–1 tsp salt. Raise the heat to bring the mixture just to a boil.
Simmer the base. Once the liquid reaches a gentle boil, reduce heat to maintain a steady simmer. Cook uncovered for 15–20 minutes, until the onions and peppers soften fully and the broth takes on a rich red colour and slightly thicker consistency.
Add the fish gently. Lower the heat so the broth is barely simmering. Carefully nestle the fish pieces into the pot in a single, slightly overlapping layer. The liquid should almost cover the fish; add a little extra water if needed.
Simmer without stirring. Cook the stew over low to medium-low heat for 20–25 minutes. Avoid stirring with a spoon; instead, gently shake or swirl the pot every few minutes so the fish does not stick yet stays in large pieces.
Check doneness. The fish is ready when it flakes under gentle pressure and the broth tastes balanced, with clear paprika flavour and a slight natural sweetness from the onions. Adjust salt and heat level with extra hot paprika or a pinch of chilli flakes if needed.
Cook the noodles. While the fish finishes, bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions until just tender, then drain well.
Rest the stew briefly. Remove the fish stew from the heat and let it sit for 5–10 minutes. This short rest allows flavours to settle and the surface fat to rise slightly.
Plate and garnish. Place a portion of noodles in each warm bowl. Ladle the fish stew over the noodles, making sure each serving receives a mix of broth and fish pieces. Finish with chopped parsley and serve at once, with extra noodles or bread on the side.
Approximate values for 1 of 6 servings, including noodles:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~540 kcal |
| Carbohydrates | ~45 g |
| Protein | ~45 g |
| Fat | ~18 g |
| Fiber | ~4 g |
| Sodium | ~920 mg |
| Key Allergens | Gluten (noodles), eggs (noodles); possible fish cross-contact with other seafood in processing |
Values come from standard reference data for mixed freshwater fish, egg noodles, onions, peppers, oil, and tomato products, scaled to the quantities in this recipe. Actual numbers vary with fish type, fat content, and portion sizes.
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