Dish

Papricaș de pește

Fish Paprikash

Papricaș de pește is made with a variety of fish, such as carp, catfish, or pike, that is cooked in a tomato-based sauce with onions, garlic, and paprika. Other vegetables, such as bell peppers and carrots, are also added to the stew. The dish is typically served with polenta or bread. Papricaș de pește is a rich source of protein and vitamins, but it is also high in sodium and calories. It is not recommended for people with high blood pressure or those on a low-sodium diet.

European cuisine› Alpine cuisine› Hungarian cuisine

Stew

Origins and history

Papricaș de pește originated in the Danube Delta region of Romania, where fish is a staple food. The dish has been a part of Romanian cuisine for centuries and is often served at special occasions, such as weddings and holidays.

Dietary considerations

High in sodium and calories

Variations

There are many variations of papricaș de pește, depending on the type of fish and vegetables used. Some recipes call for the addition of sour cream or white wine to the sauce.

Presentation and garnishing

Papricaș de pește is typically served in a bowl, garnished with fresh parsley or dill. The stew should be thick and hearty, with chunks of fish and vegetables visible. The polenta or bread should be served on the side.

Tips & Tricks

To make the dish healthier, use low-sodium broth and reduce the amount of salt added to the sauce. You can also add more vegetables, such as zucchini or eggplant, to increase the nutritional value of the dish.