Ingredients:
2 kg freshwater fish, as many types as possible
4 medium onions,
200-300 ml (1 – 1 1/2 cup) tomato sauce
200 ml (1 cup) wine
2 Tbsp paprika
2 tsp chili powder
2 l water
salt

Preparation:

1. Clean fish and cut in large pieces.

 

2. Sauté onion in oil in a large pot (Fish Paprikash is usually prepared in a cauldron and cooked over an open fire). Add paprika, chili, salt and water. Cook for 10 minutes.

 

3. Add fish, tomato sauce and wine. Simmer for 35-40 minutes or until fish is cooked through. Do NOT stir. Shake pot occasionally.

 

4. Serve over homemade noodles.

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