Hungarian Fish Paprikash

Ingredients

• Fish fillets (4 (6-ounce))
• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Red bell pepper (1 large, sliced)
• Tomato (1 large, diced)
• Paprika (2 tablespoons)
• Chicken broth (2 cups)
• Sour cream (1/2 cup)
• Fresh parsley (for garnish)

Instructions

1. Season both sides of the fish fillets with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
4. Stir in the sliced red bell pepper and diced tomato. Allow them to soften, cooking for an additional 5 minutes.
5. Add the paprika to the skillet. Stir well, letting it cook for about a minute to release its flavors.
6. Pour in the chicken broth and bring the mixture to a simmer.
7. Gently place the seasoned fish fillets into the simmering broth. Cover the skillet and let the fish cook through, about 10 minutes.
8. Using a spatula, carefully remove the fish from the skillet and set them aside.
9. Stir the sour cream into the skillet, mixing until it is well incorporated into the sauce.
10. Adjust the seasoning of the sauce with additional salt and pepper, if needed.
11. Plate the fish fillets, generously spooning the paprika sauce over the top. Garnish with fresh parsley before serving.