hungarian

Szeged Style Fish Paprika with Rice

Name: Szeged Style Fish Paprika with Rice
Yield: 1 serving
Cuisine: hungarian
Ingredients: 180 g white fish fillet (cod or pike-perch), cut into chunks; 49 g white rice (dry); 90 g onion, finely chopped; 147 g tomato, diced; 11 g sunflower oil; 4 g sweet paprika; 57 g sour cream; 115 g water; 0.82 g salt; 0.41 g black pepper

This simmered dish pairs white fish fillet, cut into chunks with white rice, sweet paprika and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

43 g Protein

58 g Carbohydrates

26 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g white fish fillet (cod or pike-perch), cut into chunks 180 kcal
49g white rice (dry) 179 kcal
90g onion, finely chopped 36 kcal
147g tomato, diced 26 kcal
0.82 tbsp (11g) sunflower oil 97 kcal
2.05 tsp (4g) sweet paprika 12 kcal
57g sour cream 113 kcal
115g water 0 kcal
0.41 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

white rice (dry)water
Cook rice in lightly salted water until tender; keep warm.
onionsunflower oil
In a skillet, heat oil over medium heat and saute onion until soft, 6-8 minutes.
tomatosweet paprikawater
Add sweet paprika, stir for 10 seconds, then add diced tomato and water; simmer 5 minutes.
white fish fillet (cod or pike-perch)saltblack pepper
Add fish pieces, season with salt and black pepper, and simmer gently 6-8 minutes until fish flakes easily.
white fish fillet (cod or pike-perch)white rice (dry)sour cream
Stir in sour cream off the heat to make the sauce creamy. Serve the fish and sauce over rice.