Catfish stew with cottage-cheese pasta


300 g four-eggs Large squares,
100 g of smoked bacon,
200 g of cottage-cheese,
1,5 dl of sour cream,
10 dkg of bacon,
1 onions,
0,7 kg of cat-fish fillet,
1 tomatoes,
1 Hungarian peppers,
30 g of flour,
2,5 dl of sour cream,
hot pepper,
salt as needed


Chop the bacon into small pieces, fry in pan then add the cleaned and finely chopped onion, sprinkle with paprika, mix and add some water.When boiling, reduce the heat, add the sliced and washed tomato, red pepper, Hungarian pepper and any small pieces of fish, then add salt and cook for 15-20 minutes.  Mix with 3 dl of sour cream, flour and some water and use this to stiffen the juice.Carefully boil then fine-drain.In a large skillet fry the salted large pieces of fish after washed and dried.Be careful not to break the pieces.When both sides of the fish are white, top with the drained gravy.You may add a few slices of peeled off tomato.Simmer and add spices if needed then serve.Pour the remaining sour cream on top.

For side dish, fry the finely chopped bacon then drain.Mix the cooked pasta with the drained fat, salt, cottage-cheese and sour cream.Fry it in a heat-resisting bowl then serve with the cat-fish with the fried bacon cubes on top.

Thank you for the recipe for the Gyermelyi pasta

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