Riblji paprikaš (Serbia)
4 kilograms of fish (best carp, although combinations with som, sick and ego are good).
5.5 liters of water.
4 heads of onions, bigger.
4 tablespoons of homemade minced peppers (for this, try as good peppers will give you the whole food).
1/3 tablespoons of hot ground peppers (if children eat, nothing).
1 tablespoon of salt.
2 dl of tomato juice, or 1 tablespoon of puree.
2-3 dried pepperoni, the one who loves hot, will fix their soup.
So let’s be clear, this is a dish that is prepared outside, in a kettle, in a fire … NO on a ring or a gas. My disdain for anyone who humiliates this meal by storing it on electricity or gas, and dares to call that abundance of Apatin’s fish stew .
So, we apatinians are very sensitive to your paprika … as much as Slavonians to your famous culinary.
So, a very simple dish, respect the amount of spices, and do not take away anything, or do not take it easy.
The first onion, it is best to have a little freezing, so you lose your bitterness … Cut it as little as you can, the blender does not come into consideration here because the onion blender is bitter and ruins everything.
So what’s more odd …