Fiš paprikaš

Fiš paprikaš is a stew of river fish with onion and plenty of paprika, sweet and hot, which gives the broth a deep red color. The word “fiš” comes from the German Fisch, meaning fish. The dish is made in a cauldron, the kotlić, over a wood fire, and it cooks quickly over high heat.

In Osijek, the fish come from the Drava, the Danube and the lakes of Slavonia; carp and catfish are the most used. The city’s tourism board calls fiš paprikaš legendary and says it has many admirers in Osijek, and a local saying goes that there the fish swims three times: in the river, in the cauldron and then in the wine.

On Good Friday, the City of Osijek organizes distribution of fiš paprikaš to the public, prepared in large cauldrons by the kotlić masters of Slavonia and Baranja. fiš competitions, called fišijade, gather cooks from the region, each defending their own level of salt and pepper.

The stew is usually served with wide homemade noodles and bread for dipping, and pairs well with wines from nearby vineyards, such as those of Baranja, Erdut and Đakovo.