Recipes

Ingredients

• 3.3 lb (1.5 kg) river fish (carp, catfish, pike)
• 3 yellow onions
• 2 tbsp ground paprika (hot and sweet)
• 0.8 cups (200 ml) tomato juice
• 0.4 cups (100 ml) white wine
• salt to taste
• crushed hot red pepper to taste
• water as needed

Steps

1. Clean the fish and cut it into steaks.
2. Place the finely chopped onion and a little water into the cauldron, and sauté until the onion becomes translucent.
3. Add the ground paprika, tomato juice, and pour in enough water to cover the ingredients.
4. Once the liquid comes to a boil, carefully lower the fish pieces into the cauldron.
5. Add salt and crushed pepper, then simmer over medium heat for about 30-40 minutes without stirring too much so the fish doesn't fall apart.
6. Towards the end of cooking, add the white wine.
7. Shake the cauldron from time to time.
8. Serve hot directly from the cauldron.