Gulliver wine and dine tours of Croatian cuisine with a lot of wine stories and gourmet secrets

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The fish is cleaned, filleted and deboned. A stock is cooked and strained from the head, bones and root vegetables.

A modern Baranja fish paprikash

Ingrediants

  • 1 kg mixed freshwater fish: carp and wels catfish are a must, zander, starlet and northern pike are desirable.
  • 250 g onion
  • 1 head of garlic
  • ½ l of Graševina (Welschriesling) wine
  • A market bunch of root vegetables
  • 1 fresh sweet long horn pepper
  • 1 spoon of dried ground sweet paprika
  • 1 spoon dried crushed hot paprika
  • 3 bay laurel leaf

The fish is cleaned, filleted and deboned. A stock is cooked and strained from the head, bones and root vegetables. Chopped onion, chopped fresh peppers and cleaned garlic is simmered on lard (pork lard is preferred). The stock and wine are alternately mixed in. The spices are added followed by chunks of cleaned fish, sweet and hot paprika and cooked for a further ten minutes or so. The paprikash is served with homemade broad noodles. Originally, the paprikash is cooked in a small cauldron over an open fire, where the contents of the paprikash are not mixed but rather the cauldron itself is frequently jogged in a back-and-forth circular motion.

Where can you experience this:

THE GRAPE HARVEST / Baranja

Wine culture is so significant to Baranja that it even got its name from wine: in Hungarian "Boranya" means "the mother of wine"