Harcsapaprikás with Nokedli (Hungarian Paprika Catfish with Dumplings)

Ingredients

• 500g (1.1 lb) catfish fillets 500g (1.1 lb) catfish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For the Nokedli (Dumplings): For the Nokedli (Dumplings):
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 125ml (1/2 cup) water 125ml (1/2 cup) water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Sprinkle the paprika and caraway seeds over the onions and garlic, and stir well to coat.
3. 3.
   Add the diced tomatoes and fish or vegetable broth to the skillet. Stir to combine.
4. 4.
   Gently place the catfish fillets into the skillet, ensuring they are submerged in the sauce. Season with salt and pepper.
5. 5.
   Cover the skillet and simmer for 15-20 minutes, or until the catfish is cooked through and flakes easily with a fork.
6. 6.
   While the catfish is simmering, prepare the Nokedli (dumplings). In a large bowl, whisk together the flour, eggs, water, and salt until a smooth batter forms.
7. 7.
   Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water, creating small dumplings.
8. 8.
   Cook the dumplings for 2-3 minutes, or until they float to the surface. Drain the dumplings and toss with butter to prevent sticking.
9. 9.
   Serve the harcsapaprikás hot, with a generous portion of Nokedli (dumplings) on the side.

Treat your ingredients with care...

• Catfish — Make sure to choose fresh catfish fillets with a mild aroma. If catfish is not available, you can substitute it with other firm white fish such as tilapia or cod.
• Hungarian sweet paprika — Opt for high-quality Hungarian sweet paprika to achieve the authentic flavor profile of this dish. Look for brands that specialize in Hungarian spices for the best results.
• Nokedli (Dumplings) — When making the dumpling batter, ensure that it is smooth and free of lumps. This will help create light and fluffy dumplings. If the batter is too thick, add a little more water to achieve the right consistency.

Tips & Tricks

• For an extra kick of heat, add a pinch of Hungarian hot paprika to the sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the simmering sauce.
• Serve the harcsapaprikás with a dollop of sour cream on top for added creaminess.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify, making it even more delicious.
• Feel free to customize the spice level by adjusting the amount of paprika according to your preference.

Serving advice

Serve the harcsapaprikás with a generous portion of Nokedli (dumplings) on the side. Garnish with fresh parsley or dill for a pop of color and freshness. This dish pairs well with a crisp green salad or pickled vegetables.

Presentation advice

To present the harcsapaprikás, place a ladleful of the sauce in the center of the plate. Arrange a piece of catfish on top and spoon some additional sauce over it. Place a mound of Nokedli (dumplings) on the side and sprinkle with fresh herbs. The vibrant colors and enticing aroma will make this dish irresistible.