Ingredients with Measurements:
- 2 large herring fillets, skin removed and chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Food processor or blender
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent, about 5 minutes.
2. Add the chopped red and green bell peppers and sauté for another 5 minutes.
3. Add the tomato paste, smoked paprika, sweet paprika, thyme, oregano, caraway seeds, salt, and black pepper. Stir to combine and cook for 2-3 minutes.
4. Add the chopped herring fillets and stir to combine. Cook for 5-7 minutes, until the herring is cooked through.
5. In a small bowl, mix together the breadcrumbs and milk. Add the breadcrumb mixture to the skillet and stir to combine.
6. Cook for another 5-7 minutes, until the mixture thickens and the breadcrumbs are fully incorporated.
7. Remove from heat and let cool for a few minutes.
8. Using a food processor or blender, blend the mixture until smooth.
9. Return the mixture to the skillet and heat over low heat for a few minutes.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 2g
Cholesterol: 45mg
Sodium: 520mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 7g
Protein: 14g
Substitutions for ingredients:
- Instead of herring, you can use any other oily fish such as mackerel or sardines.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
Variations:
- Add chopped tomatoes or canned tomatoes for a more tomato-based sauce.
- Add chopped jalapeño peppers for a spicy kick.
- Add chopped olives or capers for a briny flavor.
Tips and Tricks:
- Be sure to remove the skin from the herring fillets before chopping.
- Use a food processor or blender to get a smooth and creamy texture.
- Serve with crusty bread or crackers for dipping.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in a small bowl or ramekin, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread or crackers
Suggested Side Dishes:
Roasted vegetables or a simple green salad
Troubleshooting Advice:
If the mixture is too thick, add a splash of milk or water to thin it out.
Food Safety Advice:
Be sure to cook the herring fillets thoroughly to avoid any foodborne illnesses.
Food History:
Paprykarz Szczeciński is a traditional Polish fish spread that originated in the city of Szczecin.
Flavor Profiles:
Savory, smoky, and slightly spicy.
Serving Suggestions:
Serve as an appetizer or snack with crusty bread or crackers.
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Region: Polish