Hungarian ear is famous for its density, bright spicy taste and unforgettable aroma. You can cook it in different ways, I suggest using several types of river fish today. It can be roach, crucian carp and perch in different proportions.
Ingredients
- River fish - 1 kg
- Potatoes - 300 g
- Tomatoes - 300 g
- Bell pepper - 400 g
- Onion - 2 pieces
- Garlic - 3 teeth
- Hot red pepper - 1 pod
- Vegetable oil - 2 art.l.
- Paprika (ground) – 2 tbsp.l.
- Marjoram - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 2 l
- Parsley - 2 twigs
Step-by-step cooking recipe
Clean the river fish, gut, slice and rinse thoroughly.
Generously sprinkle each piece with ground paprika, cover with cling film and set aside for half an hour.
Peel and slice potatoes, onions, bell peppers and hot peppers.
Chop tomatoes in a blender. Peel the garlic and crush it with the handle of a knife.
Boil water in a saucepan, add fish, garlic and cook for 30 minutes over low heat.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add the mass of tomatoes, hot and bell peppers. Simmer everything together for 10 minutes.
Pour potatoes and roast into a saucepan with fish. Cook for 15 minutes on low heat.
Add salt, marjoram, chopped parsley and turn off after 5 minutes. Infuse the ear under the lid for 15-20 minutes.
