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Riblji Paprikaš is a Croatian fish stew with a rich, smoky character shaped by paprika and slow simmering. It comes from regions where rivers are central to daily life, particularly along the Drava and Danube, and remains a dish rooted in shared gatherings and tradition.
The stew is hearty and warming, made to be eaten slowly in good company. Pieces of river fish are gently cooked in a paprika spiced broth, often accompanied by pasta or bread. It is food that encourages people to linger at the table.
Though it seems rustic at first glance, the flavours are layered and considered. The broth has depth from onions and peppers, heat from paprika, and a subtle sweetness from vegetables that balance the boldness of the spice.
Want to dive deeper into Croatian Cuisine? Don’t miss our post on Traditional Croatian Foods to Try
What Is Riblji Paprikaš?
Riblji Paprikaš is a traditional fish stew that relies on freshwater fish such as carp, catfish, or pike. The fish is cut into chunks and simmered in a broth seasoned with paprika, garlic, onions, and peppers until the flavours combine into something full and rounded.
It is not a dish for quick cooking. The stew is given time to thicken and develop, allowing the paprika to settle into the broth and the fish to take on flavour. Each stage of the cooking adds another layer to the finished meal.
The stew is often served with wide pasta ribbons or slices of country bread, which soak up the sauce. It is usually brought to the table in large pots, meant for sharing among family or friends in a relaxed setting.
Ingredients and Taste
The foundation of Riblji Paprikaš is paprika, used generously to give both colour and flavour. Sweet paprika provides depth while a touch of hot paprika offers heat. Onions and peppers form the base, softened until they lend sweetness to the sauce.
Fish such as carp or catfish bring their own richness. Their flesh holds together during cooking yet becomes tender in the stew. Garlic and tomatoes are sometimes added, while white wine or vinegar can sharpen the broth and keep it lively.
The taste is robust and warming. Paprika delivers smoke and spice, onions bring sweetness, and the fish offers a clean, savoury note. The balance of hot and sweet paprika ensures that the broth is never one dimensional but always engaging.
A Taste of History
Riblji Paprikaš has its roots in the river communities of Slavonia and Baranja in eastern Croatia. Fishing was both a livelihood and a way of life in these regions, and the stew became a practical way to prepare freshly caught fish.
The influence of Hungarian cooking traditions is evident in the generous use of paprika. Over time, the dish developed a Croatian identity of its own, reflecting the ingredients and habits of the regions along the Danube and Drava rivers.
It was often prepared outdoors in large cauldrons over an open fire, a practice that continues at festivals and family gatherings. The communal cooking process is as important as the eating, turning the dish into part of a social ritual.
Today, Riblji Paprikaš is still enjoyed both at home and in restaurants, especially in areas with strong river traditions. It carries the memory of shared meals by the water and celebrates a heritage shaped by patience, flavour, and community.
How to Make Riblji Paprikas
Riblji Paprikaš is a rustic river fish stew cherished in Croatia’s Pannonian regions. The dish balances sweet paprika, tender fish, and slow simmering into a warming, spicy broth. Expect layers of earthy flavour with a hint of smoke, perfect for sharing at the table. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 1.2 kg freshwater fish (carp, catfish, or perch), cleaned and cut into steaks
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 fresh tomatoes, peeled and chopped (or 150 g canned tomatoes)
- 2 tbsp sweet paprika (preferably Hungarian or Slavonian)
- 1 tsp hot paprika (adjust to taste)
- 2 bay leaves
- 1 green pepper, sliced
- 1 red pepper, sliced
- 150 ml dry white wine
- 1 litre fish stock or water
- 2 tbsp sunflower oil or lard
- Salt, to taste
- Freshly ground black pepper, to taste
For serving
- Wide pasta noodles or homemade csipetke (pinched noodles)
- Fresh parsley, chopped
Cooking Instructions
Step 1: Prepare the base
To begin, heat sunflower oil or lard in a large pot over medium heat. Add the chopped onions and cook slowly until golden and soft, about 10–12 minutes. This forms the foundation of the stew. Continue to build the flavour with garlic and peppers.
Step 2: Add garlic and peppers
Stir in the garlic, green pepper, and red pepper. Cook for 2–3 minutes until softened and fragrant. Move to tomatoes and paprika.
Step 3: Stir in tomatoes and paprika
Add the chopped tomatoes, sweet paprika, and hot paprika. Stir well to coat the vegetables, ensuring the paprika does not burn. Transition to deglazing with wine.
Step 4: Deglaze with wine
Pour in the white wine and let it bubble for 2 minutes, scraping the bottom of the pot to release the flavourful bits. Move on to adding stock.
Step 5: Add stock and bay leaves
Pour in the fish stock or water, add bay leaves, and season lightly with salt and black pepper. Bring to a gentle boil. Transition to simmering the broth.
Step 6: Simmer the broth
Reduce heat and let the mixture simmer for 30 minutes to allow flavours to deepen. Skim any foam from the surface. Move to preparing the fish.
Step 7: Add the fish pieces
Carefully place the fish steaks into the simmering broth. Do not stir too vigorously to prevent the fish from breaking apart. Continue to cook.
Step 8: Simmer until fish is tender
Cook gently for 20–25 minutes until the fish is fully cooked and flakes easily. Taste and adjust seasoning. Transition to preparing noodles or bread.
Step 9: Prepare the side
Cook wide pasta noodles or csipetke separately in salted water. Drain well. Ready to serve alongside the paprikaš. Move to plating.
Final Step: Serve hot
Ladle the fish and broth into bowls, top with fresh parsley, and serve with noodles or crusty bread. Presentation tip: Serve in a clay pot for authentic rustic style.
Variations and substitutions
- Fish: If river fish is not available, use sea bass, bream, or cod.
- Paprika: Replace Hungarian paprika with smoked paprika for a deeper profile.
- Stock: Substitute fish stock with vegetable stock if needed.
- Side: Serve with rice if noodles are unavailable.
Cooking Tips for Perfect Riblji Paprikaš
- Always sauté onions slowly until golden; they are key to the stew’s depth.
- Add paprika off the direct heat to avoid bitterness.
- Use a mix of fish types for richer flavour.
- Rest the stew 10 minutes before serving to let flavours settle.
Croatian Riblji Paprikas (Fish Paprika Stew)
Ingredients
For the stew
- 1.2 kg freshwater fish carp, catfish, or perch, cleaned and cut into steaks
- 2 medium onions finely chopped
- 3 garlic cloves minced
- 2 fresh tomatoes peeled and chopped (or 150 g canned tomatoes)
- 2 tbsp sweet paprika preferably Hungarian or Slavonian
- 1 tsp hot paprika adjust to taste
- 2 bay leaves
- 1 green pepper sliced
- 1 red pepper sliced
- 150 ml dry white wine
- 1 litre fish stock or water
- 2 tbsp sunflower oil or lard
- Salt to taste
- Freshly ground black pepper to taste
For serving
- Wide pasta noodles or homemade csipetke pinched noodles
- Fresh parsley chopped
Instructions
- To begin, heat sunflower oil or lard in a large pot over medium heat. Add the chopped onions and cook slowly until golden and soft, about 10–12 minutes. This forms the foundation of the stew. Continue to build the flavour with garlic and peppers.
- Stir in the garlic, green pepper, and red pepper. Cook for 2–3 minutes until softened and fragrant. Move to tomatoes and paprika.
- Add the chopped tomatoes, sweet paprika, and hot paprika. Stir well to coat the vegetables, ensuring the paprika does not burn. Transition to deglazing with wine.
- Pour in the white wine and let it bubble for 2 minutes, scraping the bottom of the pot to release the flavourful bits. Move on to adding stock.
- Pour in the fish stock or water, add bay leaves, and season lightly with salt and black pepper. Bring to a gentle boil. Transition to simmering the broth.
- Reduce heat and let the mixture simmer for 30 minutes to allow flavours to deepen. Skim any foam from the surface. Move to preparing the fish.
- Carefully place the fish steaks into the simmering broth. Do not stir too vigorously to prevent the fish from breaking apart. Continue to cook.
- Cook gently for 20–25 minutes until the fish is fully cooked and flakes easily. Taste and adjust seasoning. Transition to preparing noodles or bread.
- Cook wide pasta noodles or csipetke separately in salted water. Drain well. Ready to serve alongside the paprikaš. Move to plating.
- Ladle the fish and broth into bowls, top with fresh parsley, and serve with noodles or crusty bread. Presentation tip: Serve in a clay pot for authentic rustic style.
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