Croatian Slavonian Fish Stew Fi
Dive into the rich flavors of **Croatian Slavonian Fish Stew Fi**, a traditional dish brimming with rustic charm and bold spices. This hearty stew features tender fillets of fresh river fish—like carp, catfish, or pike—simmered in a vibrant broth infused with sweet and hot paprika, tangy tomato paste, and a splash of white wine. The aromatic base of sautéed onions and garlic, coupled with a hint of bay leaf, creates layers of savory depth, while the option to garnish with fresh parsley adds a touch of brightness. Perfectly suited for cozy evenings, this authentic comfort food pairs beautifully with homemade noodles, polenta, or a slice of crusty bread for soaking up every last drop. Ideal for fish lovers and fans of European cuisine, this easy-to-follow recipe delivers a taste of Croatia in less than an hour.
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Recipe Information
Ingredients
- 1.5 kg fresh river fish (such as carp, catfish, or pike)
- 2 large onion
- 4 cloves garlic cloves
- 3 tbsp sweet paprika
- 1 tbsp hot paprika
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 150 ml white wine
- 1.2 liters water or fish stock
- 1 tsp salt
- 0.5 tsp black pepper
- 1 leaf bay leaf
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Clean and fillet the fish, leaving some larger bones intact for flavor. Rinse the fillets thoroughly and set them aside. Discard the remaining waste or save it for making fish stock.
Peel and finely chop the onions and garlic cloves.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until translucent, about 5 minutes.
Stir in the sweet and hot paprika, and cook for 1 minute to release the aromas, being careful not to burn the spices.
Add the tomato paste and stir until it is evenly mixed with the onions and spices.
Pour in the white wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate slightly.
Add the water or fish stock, salt, black pepper, and the bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Carefully add the fish fillets to the pot. Cover and cook for 20-25 minutes, or until the fish is tender but still holds its shape.
Taste the stew and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the fish stew into bowls and garnish with freshly chopped parsley, if desired. Serve hot with homemade noodles, polenta, or crusty bread on the side.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
