Catfish perkelt stew

One of the most favourite specialties of Baranja cuisine. Surprising in all the nuances of taste and smell. Perkelt is served with homemade pasta and cottage cheese, which will thrill your palate. 

Ingredients

1 kg catfish, 200 g onion, 2 garlic cloves, 1 tablespoon of sweet red paprika powder, 1 tablespoon of hot red paprika powder, 100 g bacon, 1 hot pepper, 2 tablespoons oil. For side dish: 250 pasta, 200 g cottage cheese, 50-100 ml cooking cream, 2 tablespoons Vegeta, 20 g butter.

Preparation

Clean, wash and slice the fish. Chop the onions, cut the bacon into cubes. Fry the bacon in the heated oil and remove it from the pot. Sauté the onions in the remaining oil briefly and remove the pot from the cooker. Add sweet and hot red paprika powder, pour with 100 ml water and return the pot onto the cooker. Place the fish onto the onions and pour with hot water to cover the fish. Then add hot pepper, chopped garlic and cook over light heat for 25-30 minutes. Boil the pasta in salt water and drain it. Melt the butter in a larger saucepan, add cream and dried pasta. Stir well and boil shortly. Dry the cottage cheese well, mix it into the hot pasta and sprinkle with fried bacon cubes.