Serbian Fish Paprikash - orthodox.fast

Serbian Fast With Fish Published February 02, 2026

Fish paprikash is the pride of Serbia's Danube and Sava river regions — a thick, brick-red stew of freshwater fish simmered in a sauce built from sweet paprika, onions, and hot peppers. Unlike Hungarian paprikash, the Serbian version for fasting days uses no sour cream or dairy. The paprika itself is the star, and you need a lot of it — this is not a dish for timid seasoning. River fish like carp or catfish are traditional, but any firm fish works.

This is the fish-day centerpiece at Serbian tables during Great Lent, often cooked outdoors in a cauldron over an open fire.

FASTING LEVEL: Fast With Fish
SERVINGS: 6
TIME: 50 minutes

INGREDIENTS

- 1 kg firm fish (carp, catfish, cod, or a mix), cut into large steaks or chunks
- 4 large onions, diced fine
- 100ml vegetable oil or sunflower oil
- 4 tablespoons sweet Hungarian paprika
- 1 tablespoon hot paprika (or 1-2 fresh hot peppers, chopped)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 large tomato, grated or chopped fine
- 500ml water or fish stock
- 1 tablespoon tomato paste
- 2 bay leaves
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped
- Crusty bread or polenta, for serving

METHOD

1. Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the onions and cook for 12-15 minutes, stirring often, until deeply golden and very soft. This step cannot be rushed — the onions are the foundation of the sauce.

2. Remove the pot from heat. Add the sweet and hot paprika and stir quickly for 30 seconds. Adding paprika off the heat prevents it from burning and becoming bitter.

3. Return to medium heat. Add the garlic, bell pepper, tomato, and tomato paste. Cook for 3-4 minutes.

4. Add the water or stock and bay leaves. Bring to a simmer and cook for 15 minutes until the sauce thickens and the paprika flavor deepens.

5. Season the fish pieces with salt. Carefully place them into the sauce in a single layer. Spoon sauce over the tops.

6. Cover and simmer gently for 12-15 minutes until the fish is cooked through. Do not stir — shake the pot gently if needed to prevent sticking.

7. Remove bay leaves. Taste the sauce and adjust salt and heat. Serve in deep bowls with parsley and bread or polenta alongside.

NOTES

- The quality of your paprika determines the quality of this dish. Use fresh, vibrant Hungarian sweet paprika — not the dusty jar that has been in your cupboard for three years.
- Adding paprika off the heat is a critical technique in Serbian and Hungarian cooking. Burnt paprika is acrid and will ruin the stew.
- Traditional Serbian paprikash uses river fish like carp, pike, or catfish. If unavailable, cod or any firm white fish will work — but the dish will taste different.
- Some Serbian cooks add a splash of white wine in step 4 for acidity. This is a matter of regional preference.