Croatian Slavonian Fish Stew (Ï¿½Fi�Ͽ½)

• 1500 g carp
• 1000 g catfish
• 1000 g pike
• 50 g lard (or oil but not olive oil)
• 1000 g onions
• 500 g tomato puree (passata or Italian-style sieved tomatoes)
• 50 g red paprika
• 30 g red paprika (hot or 5 chili peppers)
• 500 g potatoes, peeled and cubed
• 2 tablespoons vinegar
• 20 g salt

1. In Croatia, fish paprikash was historically cooked in large bronze pot over open fire. Nowadays, you need a large stockpot.
2. Slice onion and saute it in lard until translucent.
3. Add all peppers (hot and sweet), 5 liters of water, fish cut in 250 g pieces, vinegar, sliced potatoes (in cubes) and salt.
4. Cook peppers about 25 minutes; add tomato sauce and continue to cook another 20 minutes (45 minutes total).
5. Taste and add salt if necessary.
6. Do not stir, just shake the pot or the fish will disintegrate.
7. Do not add paprika after boiling.
8. Do not try to cool yourself with water if it is too hot when you eat it, it will be worse. You have to drink wine with it.

carp, catfish, pike, lard, onions, red paprika, red paprika, vinegar, salt

Taken from www.food.com/recipe/croatian-slavonian-fish-stew-fi-328590 (may not work)