"Riblji paprikaš" is very popular across the region, especially in the northern parts, where people use paprika a lot. There are many Fišijadas -local contests for making the best fish stew- in the summer in Vojvodina, Slavonia, and regions around the big rivers: Danube, Sava, Drava, Drina, etc. Riblji paprikaš is usually prepared in a cauldron outdoors by men.
Recipe
Ingredients:
4kg fish - silver carp or carp (you can also add 1 luce (jackfish) or 1 barbel fish)
1kg head of carp
400g onion
2 tbsp salt
1dl homemade tomato juice
4-5 tbsp paprika
5l of water
1dl white wine
2 sun-dried chili peppers
Pepper to taste
Method:
1. Clean the fish and fish head. Add 2 tablespoons of salt, chopped onion, minced, a couple of hot
peppers, tomato juice, and 1dl of white wine to the fish.
2. Make a fire for the cauldron.
3. Add 5 litres of water to the stew. Place the cauldron over the fire and bring to the boil.
4. Add 4 to 5 tablespoons of paprika to the stew. Rotate the cauldron. Once boiling, continue to cook for 35-40 min. Remove from heat and serve with homemade pasta.
Note: We used only soft wood (willow, poplar, fir) for the fire. The winners of Fišijada in Apatin advise you use the best possible paprika for this dish.