Paprikas od recne ribe (River fish stew)

Sastojci: 1 kg recne ribe (saran, pastrmka, keciga, mrena, som, smudj, stuka, deverika) - ociscene, 1 limun, sok od pola limuna, 1 kašika vegete, 6 čena belog luka, 3-4 lista lovora, 20 zrna crnog bibera, 1 veza lista celera, 1 veza lista peršuna, 1 paprika babura,  kašika aleve paprike, 200ml kuvanog paradajza, 200ml belog vina, 6 glavica crnog luka, 2 šargarepe, 2 korena persuna ili paskanata, 3 krompira.

Priprema:

1. Oljustiti i iseckati crni luk, šargarepu i koren persuna, beli luk, krompir, papriku. Listove celera i persuna sitno iseckati. Krompir iseci na kocke.

2. U tiganju proprziti crni luk, sargarepu i koren persuna.

3. Staviti dve u blender i napraviti kasu.

4. Ribu poprskati sa sokom od pola limuna. Dodati vegetu i beli luk. Promesati i ostaviti da 2 sata pre kuvanja.

5. U dublju serpu sipati kašu, dodati vodu do 2/3 serpe. Dodati lovorov list, crni biber, celer, peršun, limun isečen na komade, beli luk, baburu i alevu papriku. Kuvati dok ne provri.

6. Kad počne da vri dodati ribu i kuvati da vri 90 minuta. 

7. Nakon satipo dodati kuvani paradajz, vino i krompir.

8. Smanjiti na srednju temperaturu (4) i kuvati jos 20-tak minuta.

Ingredients: 1kg of river fish (sardines, trout, sterlet, barbel, catfish, perch, pike, bream) - cleaned, 1 lemon, juice of half a lemon, 1 tablespoon of vegetable seasoning, 6 cloves of garlic, 3-4 bay leaves, 20 grains of black pepper, 1 bunch of celery leaves, 1 bunch of parsley leaves, 1 bell pepper, a spoonful of sweet paprika, 200ml of cooked tomatoes, 200ml of white wine, 6 heads of onion, 2 carrots, 2 parsley or paesnip roots, 3 potatoes.

Preparation:

1. Peel and chop the onion, carrota and parsley roots, garlic, potato, bell pepper. Finely chop the leaves of celery and parsley. Cut the potatoes into cubes.

2. In a pan, fry the onion, carrots and parsley root.

3. Put it in a blender and make a puree.

4. Sprinkle the fish with the juice of half a lemon. Add vegeta and garlic. Stir and leave for 2 hours before cooking.

5. Put the puree into a deep pot, add water up to 2/3 of the pot. Add bay leaf, black pepper, celery, parsley, lemon cut into pieces, garlic, bell pepper and sweet paprika. Cook until it boils.

6. When it starts to boil, add the fish and cook for 90 minutes.

7. After hour-and-half, add tomatoes, wine and potatoes.

8. Reduce to medium temperature (4) and cook for another 20 minutes.