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Catfish Paprikash<br />
serves 6, takes 45 minutes<br />
700 g fillet catfish<br />
100 g back bacon<br />
2 onions<br />
2 tomatoes<br />
1 capsicum<br />
300 ml sour cream<br />
300 ml water<br />
1 hot green pepper<br />
3 tbsp ground red paprika<br />
2 tbsp flour<br />
½ tsp salt<br />
pinch of pepper<br />
parsley<br />
8<br />
Dice bacon and onions. Melt bacon, and when it starts to release fat,<br />
then add onions and brown.<br />
Add ground red paprika and 50 ml water, then finely chopped tomato<br />
and capsicum.<br />
Season with salt and pepper and simmer for 20 minutes.<br />
Meanwhile slice up catfish and fry both sides in hot oil. When<br />
paprikash sauce thickens, then mix sour cream with flour, pour in and<br />
simmer together.<br />
Pour sauce over browned catfish and simmer together for a couple of<br />
minutes.<br />
Decorate with parsley to serve.
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