AI-generated photo.
Italian · Signature, Slavonia · Croatia
Fish paprikash
Also called fiš paprikaš
Fish paprikash (fiš paprikaš), a Slavonia dish from Croatia.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 39%
- Carbs 39%
- Fat 22%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Watch · High protein
Protein is about 21.4 g, under the 25 g mark.
Watch · Low sodium
About 795 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- White fish fillet70 kcal
- Dry spaghetti56 kcal
- Olive oil31 kcal
- Potato29 kcal
- Low-sodium fish broth16 kcal
- Yellow onion10 kcal
Glycemic load
Estimated glycemic load for this count: 14.5. The bands come from the ingredient table.
Portion
One serving is about 217 kcal. Two portions would be about 434 kcal if you want a fuller plate.
Allergens. Fish, Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 217 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap white fish for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 217 kcal | 11% |
| Protein | 21.4 g | 43% |
| Carbohydrate | 21.6 g | 8% |
| Fiber | 2.4 g | 9% |
| Total sugars | 2.1 g | 4% |
| Fat | 5.3 g | 7% |
| Saturated fat | 0.6 g | 3% |
| Cholesterol | 47 mg | 16% |
| Sodium | 795 mg | 35% |
| Potassium | 608 mg | 13% |
| Calcium | 54 mg | 4% |
| Iron | 1.7 mg | 9% |
| Magnesium | 42 mg | 10% |
| Zinc | 0.9 mg | 8% |
| Vitamin A | 50 mcg | 6% |
| Vitamin C | 9.3 mg | 10% |
| Vitamin D | 1 mcg | 5% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 5 mcg | 4% |
| Thiamin (B1) | 0.2 mg | 15% |
| Riboflavin (B2) | 0.1 mg | 10% |
| Niacin (B3) · estimate | 8.7 mg | 54% |
| Vitamin B6 · estimate | 0.6 mg | 32% |
| Folate | 50 mcg | 13% |
| Vitamin B12 | 1.4 mcg | 56% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium is on the higher side. The swaps below pull it down.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
White fish fillet14 oz400 g
Sweet paprika1 tbsp8 g
Yellow onion0.75 onion100 g
Low-sodium fish broth1.75 cups400 ml
Potato1 potato150 g
Dry spaghetti2 oz60 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap white fish for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Fish paprikash is cooked in croatia. Also called fiš paprikaš. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Fish paprikash, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Fish paprikash at a quiet simmer, about 195°F / 90°C. Start checking at 49 minutes. Fish paprikash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 49 min
- 🇭🇷 CroatiaSouthern Europesig-croatia-fish-paprikash-step-4
Fish paprikash, step 5
Step 5 · Fish paprikash
5Check the center of Fish paprikash, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇭🇷 CroatiaSouthern Europesig-croatia-fish-paprikash-step-5
Fish paprikash, step 6
Step 6 · Rest 5 min
6Rest Fish paprikash for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in croatia, with the sauce or garnish that belongs to it. Film Fish paprikash in this shot order and no other: broth poured from a height into a bowl; scale and bowls in a flat lay; the slice or ladle hitting a warm plate; a grill grate just before the food lands. Slate words for the editor: zephyr, ramekin, ribbon, kilnfire, ember, violet, oven, nappe, hearthside, birch.
Rest 5 min
How you know it is done
Fish paprikash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Fish paprikash looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Fish paprikash turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Fish paprikash, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Fish paprikash belongs to Slavonia. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Build a red paprika broth and poach fish in it with a few noodles. The heat comes from paprika, used by the spoon.
Allergens in the required list: Fish, Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.