Szczecin-style paprikash
A piquant Polish fish paste made with smoked mackerel, fluffy rice and tender vegetables in a tomato base.
Ingredients
- smoked mackerel250 g
- rice100 g
- water300 ml
- onion1 pcs
- carrot1 pcs
- parsley root1 pcs
- vegetable oil3 tbsp
- vegetable broth160 ml
- tomato paste1 tbsp
- ground sweet paprika2 tsp
- ground hot paprika0.5 tsp
- salt1 to taste
- black pepper1 to taste
- rye bread8 slices
Instructions
Skin and bone the mackerel, keeping just the flesh. Rinse the rice and cook it in 300 ml of salted water until tender, about 15 minutes; drain.
Finely dice the onion, and grate the carrot and parsley root on a coarse grater.
Heat 2 tbsp of oil in a large frying pan over medium heat, add the onion and sauté for about 3 minutes until translucent but not browned.
Add the carrot, parsley root, remaining oil and black pepper. Stir and cook for another 3 minutes. Pour in the stock, cover with a lid and simmer for 10 minutes until the vegetables are soft.
Remove the lid, add the tomato paste, sweet and hot paprika. Stir and heat through for 2 minutes to let excess liquid evaporate.
Add the mashed mackerel and drained rice. Stir and heat through for 4 minutes. Taste and add salt and black pepper if needed.
Remove from heat, let cool for about 20 minutes and serve as a thick paste on slices of rye bread.
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