Fish Paprikash

Ingredients

• 500g (1.1 lb) catfish fillets, cut into chunks 500g (1.1 lb) catfish fillets, cut into chunks
• 500g (1.1 lb) tilapia fillets, cut into chunks 500g (1.1 lb) tilapia fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons sweet Hungarian paprika 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 9g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Sprinkle the sweet Hungarian paprika and smoked paprika over the onions and garlic. Stir well to coat the vegetables evenly.
3. 3.
   Add the diced tomatoes (with their juice) to the skillet and stir to combine. Allow the mixture to simmer for a few minutes to let the flavors meld together.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a gentle simmer.
5. 5.
   Carefully add the catfish and tilapia fillets to the skillet, ensuring they are submerged in the sauce. Cover the skillet and let the fish cook for about 10-12 minutes, or until they are cooked through and flake easily with a fork.
6. 6.
   Stir in the sour cream and lemon zest, and season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat the sauce through.
7. 7.
   Serve the Fish Paprikash over a bed of fluffy egg noodles or with crusty bread. Garnish with fresh parsley for a pop of color and freshness.

Treat your ingredients with care...

• Catfish and tilapia fillets — Make sure to pat the fillets dry with a paper towel before adding them to the skillet. This will help them brown nicely and prevent them from becoming mushy.
• Hungarian paprika — Opt for high-quality sweet Hungarian paprika to achieve the authentic flavors of Hungarian cuisine.
• Sour cream — If you prefer a lighter version, you can use Greek yogurt as a substitute for sour cream.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or hot Hungarian paprika.
• Adjust the thickness of the sauce by adding more or less sour cream according to your preference.
• Serve the Fish Paprikash with a dollop of sour cream on top for an extra creamy touch.
• If you can't find catfish or tilapia, you can use other white fish varieties such as cod or haddock.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Fish Paprikash hot, with a generous portion of the creamy sauce spooned over the fish. Pair it with fluffy egg noodles or crusty bread to soak up the delicious flavors. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Fish Paprikash in a shallow serving dish, allowing the vibrant red sauce to take center stage. Arrange the fish fillets neatly and sprinkle fresh parsley over the top for an appealing visual contrast. Serve with a side of egg noodles or crusty bread to complete the presentation.