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