Herzhafter Donauschwimmer-Paprikagulasch
(Hearty Danube Fisherman's Paprika Stew)
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Mai 24, 2025
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800 grams Flussfischfilets (Karpfen oder Wels)
(Skin removed and cut into chunks)
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2 medium Zwiebel
(Fein gehackt)
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3 pieces Knoblauchzehen
(Gehackt)
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3 tablespoons Süßer ungarischer Paprika
(Use mild or hot according to taste)
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4 medium Tomaten
(Chopped or pureed)
-
2 medium Grüne Paprika
(Hacken)
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1000 ml Gemüse- oder Fischbrühe
(Niedriger Natriumgehalt empfohlen)
-
1 piece Chilipeper
(Optional, sliced for extra heat)
Salz, To taste
Schwarzer Pfeffer, To taste
-
3 tablespoons Sonnenblumen- oder Pflanzenöl
(For frying onions)
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2 tablespoons Frische Petersilie
(Hacken für die Garnitur)
-
1 teaspoon Kümmelsamen
(Leicht zerdrückt)
(Skin removed and cut into chunks)
(Fein gehackt)
(Gehackt)
(Use mild or hot according to taste)
(Chopped or pureed)
(Hacken)
(Niedriger Natriumgehalt empfohlen)
(Optional, sliced for extra heat)
(For frying onions)
(Hacken für die Garnitur)
(Leicht zerdrückt)
Nährwerte
- Portionen: 4
- Portionsgröße: 1 Schüssel (350g)
- Calories: 420 kcal
- Carbohydrates: 15 g
- Protein: 45 g
- Fat: 18 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 700 mg
- Cholesterol: 85 mg
- Calcium: 120 mg
- Iron: 3.2 mg
Anweisungen
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1 - Prepare Vegetables and Fish:
Wash, peel, and finely chop onions, garlic, green peppers, and tomatoes. Cut fish into roughly bite-sized chunks, remove any bones.
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2 - Sauté Onions and Spices:
Heat oil in a large heavy pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Add garlic, caraway seeds if using, and paprika. Stir constantly for 2 minutes to bloom paprika spices, ensuring paprika doesn't burn.
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3 - Add Peppers and Tomatoes:
Add chopped green bell peppers and tomatoes to the pot. Stir well and cook for 5 more minutes until softened.
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4 - Add Broth and Simmer:
Pour in the vegetable or fish broth and bring to a simmer. Add salt, pepper, and sliced hot chili pepper if used. Cover and simmer on low heat for 15 minutes until flavors fully develop.
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5 - Cook the Fish:
Add fish chunks into the simmering stew carefully. Gently cook for another 10 minutes until the fish is tender and flakes easily with a fork.
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6 - Final Seasoning and Garnish:
Adjust seasoning with salt and pepper if needed. Remove from heat and garnish generously with freshly chopped parsley. Serve immediately hot.
Wash, peel, and finely chop onions, garlic, green peppers, and tomatoes. Cut fish into roughly bite-sized chunks, remove any bones.
Heat oil in a large heavy pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Add garlic, caraway seeds if using, and paprika. Stir constantly for 2 minutes to bloom paprika spices, ensuring paprika doesn't burn.
Add chopped green bell peppers and tomatoes to the pot. Stir well and cook for 5 more minutes until softened.
Pour in the vegetable or fish broth and bring to a simmer. Add salt, pepper, and sliced hot chili pepper if used. Cover and simmer on low heat for 15 minutes until flavors fully develop.
Add fish chunks into the simmering stew carefully. Gently cook for another 10 minutes until the fish is tender and flakes easily with a fork.
Adjust seasoning with salt and pepper if needed. Remove from heat and garnish generously with freshly chopped parsley. Serve immediately hot.
Mehr über: Herzhafter Donauschwimmer-Paprikagulasch
Danube Fisherman's Stew – A Culinary Journey
Danube Fisherman's Stew is an iconic dish inspired by the river communities along the Danube River, especially in Hungary, where paprika is a culinary staple. Historically, fishermen along the expansive waters would prepare this hearty stew from freshly caught carp or catfish, combined with simple, readily available vegetables and their treasured sweet paprika. The stew symbolizes the resourcefulness and classic flavors of Eastern European cuisine.
This recipe centers around balancing smoky, sweet, and mildly spicy notes through the generous use of paprika and fresh vegetables. Paprika, discovered in the 16th century and popularized in Hungarian cooking, gives the stew its signature warm orange-red hue and subtle sweetness that complements river fish.
One unique aspect of this stew is the layering of flavors beginning with sautéing the onions and paprika carefully so as not to burn but to extract maximum flavor. Including caraway seeds adds a nuanced aroma traditionally loved in Hungarian dishes. The slow simmer melds fresh tomatoes, bell peppers, and fish broth creating a rich, flavorful base.
Fishing communities relied on the availability of fresh river fish, so you can substitute with any firm white fish like cod or tilapia if carp or catfish are unavailable. However, using traditional river fish will bring you closest to authentic flavor.
This dish is perfect for cooler months when you crave warming, aromatic soups and stews. It demonstrates classic Hungarian culinary traditions fused with the natural bounty of the Danube river.
To ensure perfect cooking, cutting the fish into consistent pieces helps them cook evenly without disintegrating. Adding fresh parsley at the end not only adds color but a fresh, lively note balancing the paprika’s smoky character.
Tips: Use good quality sweet Hungarian paprika from specialty markets for authentic taste. Avoid overheating paprika in the oil as it can become bitter. Low sodium broth helps better control the saltiness balance towards the end.
Finally, this stew pairs beautifully with rustic bread or a dumpling side, allowing you to soak up the delicious broth fully.
Broadly, the Danube Fisherman's Stew is a culinary postcard from Eastern Europe; it evokes riverbanks, communal meals, and centuries-old traditions, transformed simply into a delicious home-cooked experience.
