Fish Paprikash With Egg Dumplings (Papricaș de Pește) Recipe
by Irina Georgescu
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Easy
When people hear about papricaș, they immediately think of the famous Hungarian chicken dish with tomatoes and paprika. Yet you will find carp or catfish paprikash in traditional restaurants in Budapest, the majestic Danubian capital city of Hungary. It is served with nokeldi, a German name popular in Central and Eastern Europe, that describes any type of dumpling. Serves 4
This recipe is taken from Danube by Irina Georgescu (Hardie Grant, £28), Photography by Issy Croker.
Ingredients for Fish Paprikash With Egg Dumplings Serves: 4
- sunflower oil, for frying
- 2 medium brown onions, sliced
- 2 teaspoons smoked or sweet paprika
- 300ml fish or vegetable stock
- 400g tinned finely chopped tomatoes or passata (sieved tomatoes) for an extra-smooth sauce
- 100g crème fraîche
- 1 green (bell) or Turkish pepper, sliced (optional)
- salt, to taste
For the Dumplings
- 250g plain(all-purpose) flour
- 2 large eggs
- 100ml cold water
- 1 teaspoon salt, plus extra for cooking
For the Fish
- sunflower oil, for frying
- 4 medium cod loins or a similar white fish
How to make Fish Paprikash With Egg Dumplings
- Heat a thin layer of oil on the base of a saut. pan or casserole dish with a lid over a medium heat.
- Add the onions with a pinch of salt and cook for 8–10 minutes until soft and translucent.
- Mix in the paprika quickly to avoid burning and pour over the stock together with the chopped tomatoes.
- Bring to the boil, then reduce the heat to low. Taste and adjust the seasoning.
- Make the dumplings by mixing all the ingredients. Bring a large pan of well-salted water to the boil. Dip a teaspoon into the water and start scooping up small amounts of the dumpling mix. Half a teaspoon is usually a good size but don’t worry if you make them larger. Put as many as possible in the pan of water to form a single layer on the base of the pan.
- Boil until they pop up to the surface, around 3–4 minutes. Use a slotted spoon to transfer the dumplings to the paprika sauce, and repeat with the rest of the mixture.
- Coat them well in the sauce every time you add a new batch. Stir in the crème fraîche
- Heat a thin layer of oil in a pan large enough to accommodate the fish. Pat the cod dry and fry for a couple of minutes on each side. Flake and tuck it among the dumplings and serve with slices of green pepper on top.
About the author
Irina Georgescu is a UK food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania, a country explored very little from the culinary point of view. She writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity through her books and culinary tours. Her first book, ‘Carpathia, food from the Heart of Romania’ was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award. At the same time, the German Culinary Academy awarded its German translation a Silver Feather. The book was also translated into Hungarian and Dutch. Her latest book, ‘Tava, Eastern European Baking and Desserts from Romania and Beyond’ is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. Irina also aims to share the story of those dishes that have come to represent the identity of different cultural communities across the country. Irina was born in Bucharest, Romania, where she lived for 30 years before she moved to Wales, UK. Keep in touch with her through her website and social media.
