Fish Paprikash From Baja

The cleaned carp is cut into 4 cm slices, salted and put aside in an enamel basin. The finely chopped onion is sauteed in the fat, the paprika is added, mixed and a little water is poured on top. The fish slices are added together with their juice, the roe and the milk. Stew with the lid closed and leisurely for 50 min. After half the cooking time, add the cut peppers and tomatoes. When the fish is almost soft, the flour is mixed with the sour cream and poured over the fish. Before doing so, remove the fish slices to prevent them from falling apart while the sauce is being stirred. Then put the fish slices back and boil briefly. It is served with small dumplings.

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