Fig. 5

Riblji paprikaš, Fish stew has its gastronomic roots from the Hungarian cuisine. It is made of various kinds of fish, but carp is the most frequent and irreplaceable ingredient. Besides carp, pieces of pike, catfish, or starlet, can be added, to taste. Besides fish, the stew also contains chopped onions, hot and sweet peppers, salt, and cooked tomato. All the ingredients are put in the pot which is hanged on a tripod (in the past, the pots were made of copper) and the ingredients are poured over with cold water, and then the pot is put above an open fire. The fire itself is also very important, because the success of the whole job depends on its intensity. The best fire for fish stew is made of dry and soft Danube wood, such as purple willow or poplar. The dish is never stirred in the pot, but the pot is occasionally swung so that its content is evenly cooked. As for serving, the pot is placed on the table and the dish is served with home-made “yellow” noodles, made of white wheat flower and eggs [67]