Substantial, tasty dish with paprika flavor.
- Catfish Fillet - 1500 g (3.3 lbs)
- Bacon - 500 g (1.1 lbs)
- Onion - 300 g (0.7 lbs)
- Garlic - 2 cloves
- Green Pepper - 300 g (0.7 lbs)
- Tomato - 3
- Sliced Mushroom - 400 g (0.9 lbs)
- Paprika - ½ cup
- Ground Caraway - 1 tsp
- Ground White Pepper - 1 tsp
- Marjoram - 1 tsp
- Basil - 1 tbsp
- Sour Cream - 1 cup
- Flour - 1 tbsp
- Seasoned Salt - to taste
Clean the catfish and chop into 1.5x1.5 inch cubes.
Slice and saute the bacon. Slice the onion and cook with the bacon for 2-3 minutes. Add chopped tomato, pepper, mashed garlic and sprinkle with seasoning salt.
Take the pan off the heat and add the mushroom. Sprinkle with paprika, caraway, and white pepper. Cook over medium heat until the mushroom is soft.
Add the fish cubes, sprinkle with marjoram and basil, and cook for another 10-15 minutes.
Mix flour into the sour cream and stir well. Pour on the fish and bring it to a boil.
Serve with savory curd cheese noodles or pasta.
Also known as: Catfish With Tomato Paprika Stew