DIDIN FIŠ PAPRIKAŠ ZA REU

Sastojci:

Šaran (oko 3 kg)

Glava i rep od soma

Komadić štuke

3-4 velike glavice ljubičastog luka, samljevenog

1 češanj češnjaka, samljevenog

6  žlica crvene paprike slatke

Crvena paprika ljuta po želji

1,5 dl dobre graševine

Sol

Priprema:

Ribu očistite, isperite izvana, ali ne i iznutra, pa narežite na komade 2 prsta debljine. Prelijte vinom.

Kotlić stavite nad vatru i u njemu na vodi  dobro propirjajte luk i češnjak. Podlijevajte vodom dok se sav ne ukuha. Dodajte crvenu papriku,  ribu i vino i toliko vode da potpuno prekrije ribu.Neka zavrije i kuha 25-30 min. Pred kraj u malo umaka razmutite ljutu papriku i umiješajte u fiš.

Poslužite uz kuhane široke rezance.

Gosti nek’ obuku široku odjeću.

By | Lipanj 20th, 2015|Hrana, Riba|0 Comments

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GRANDPA’S FISH PAPRIKASH FOR REA

Ingredients:

1 carp about 3 kg
the head and the tail of a catfish
a piece of pike
3-4 large red onions, minced
1 clove garlic, minced
6 tbsp sweet paprika
hot paprika to taste
1 ½ dl high-quality Welschriesling
salt

Method:

Scale and rinse the fish (do not gut) and cut into 2-finger thick slices. Pour over with the wine.
Place the kettle over an open fire. Cook the onions and garlic in water, pouring in additional water until all the onion is cooked thoroughly. Add the paprika, fish, wine and just enough water to cover the fish. Bring to a boil and cook for 25-30 minutes. Dissolve the hot paprika in a small amount of the stew and stir into the paprikash.
Serve with boiled pappardelle/fettuccine.

By | Lipanj 20th, 2015|Fish & Seafood|0 Comments