Riverside Cauldron · Fish Stew
Fiš Paprikaš
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This fiery red fish stew is traditionally cooked outdoors in a cast-iron kettle and stirred only by swirling the pot — never a spoon, which locals insist would break the fish apart.
Freshwater fish from the Danube and Tisa (usually carp or catfish) is simmered for hours with onions and generous paprika until it breaks down into a thick, smoky-red stew. It's cooked and ladled straight from the kettle at riverside stands and fishermen's festivals.
Why it's made this way: Vojvodina's rivers made freshwater fish cheap and plentiful, and the region's large Hungarian community brought the paprika-forward technique that defines the dish.
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Part of World of Street Food — 690 dishes from 118 countries.
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