Perkelt is the profound member in the family of stews. It originated in the 18th ct. when paprika started to be used in Hungary, and left its roots also in Slavonia. Even though in the Hungarian cuisine it is prepared from chicken, pork or venison, in Slavonia you can find it made with river fish. We used pike-perch. Its excellent aroma is provided by the smoked paprika and bacon, while its taste is rounded up by wide-noodles side dish with fresh cottage cheese and sour cream.
1 kg (2.20 lb) pike-perch
2 tablespoons oil
40 g (1.40 oz) bacon
250 g (9 oz) onion
1 flat tablespoon salt
1 tablespoon of paprika
½ tablespoon of hot paprika
50 ml (1.70 fl oz) tomato purée
50 ml (1.70 fl oz) white wine
320 g (11 oz) wide noodles
160 g (5.60 oz) fresh cottage cheese
100 ml (3.40 fl oz) sour cream
Clean and wash the pike-perch, cut it into steaks and remove the central bone. Cut the bacon in small cubes. Peel the onion and chop finely.
Fry the bacon in a wide pan on heated oil. Add onion and sauté all together for about 10 minutes. Add salt, paprika and continue to braise with occasional adding water until you get a thick and homogeneous mass (40-50 minutes of stewing).
Pour the tomato purée over the pike-perch steaks and mix well. Distribute on braised onion, pour some water (enough to cover the fish) and continue to stew for 15 minutes. At the end of cooking add white vine.
As a side-dish cook the wide noodles in a mildly salted water and strain. Mix the cheese and cream and then mix in the noodles.
Serve the noodles with cheese next to warm pike-perch perkelt.