Paprykarz szczecinski: Polish fish paste recipe
If you like fish, this recipe is for you!
Last weekend I was asked to prepare something tasty for dinner. Well, going out is limited at the moment (a bit of a depressing situation, but we have to survive somehow 🤷♂), so I checked everything we had in stock and proudly declared that I would make fish paste (known in my country as 'paprykarz szczecinski' – I can imagine how saying this can be hard for you because of the 'sz', 'cz' and 'rz').
Paprykarz Szczecinski is sold in many supermarkets here. It is canned fish with tomato concentrate, vegetables (like onion and carrot), seasonings, oil and rice. According to some sources, paprykarz was invented in the mid '60s in Szczecin. Its roots are in an African dish called 'chop-chop', which made a big impression on Polish technologists who travelled to West Africa at the beginning of the '60s. The paste was exported to 32 countries (including Hungary, the USSR, Liberia, Togo, The Ivory Coast and Japan).
I prefer to prepare this kind of food on my own, no matter how much time it might take. I did my own version by adding a bell pepper which I had to use up (the usual version hasn't got pepper in it). Let's move on to the recipe, then! 👇