Set out a scale and the equipment for Fish paprikash. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, sweet paprika, yellow onion, low-sodium fish broth, potato, dry spaghetti, kosher salt, olive oil. Fish paprikash is cooked in Slavonia as its own plate, not as a copy of a restaurant menu. Build a red paprika broth and poach fish in it with a few noodles. The heat comes from paprika, used by the spoon. Amounts are for 4 from foods this library can count.
