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.