Fish and shellfish in paprika broth, beside which are sachets for bay leaves and pepper.

Fish and Shellfish in Paprika Broth

4050 Min
A Kotányi sachet for bay leaves from the 1990s.
Bay Leaves, WholeOur packaging from 1990
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In 1980, top Austrian chef Ewald Plachutta designed a wonderful dish featuring three varieties of fish, crab and mussels. This is an exceptional recipe for special occasions and one of our best from recent decades — now yours to discover and enjoy once again.

Ingredients 4 Portions


  1. 1

    Wash the fish bones, then add to a pot of cold water with the salt, garlic, bay leaves, pepper and mirepoix.

  2. 2

    Simmer for 20 minutes, then drain. Heat the oil, add onion and cook through, add tarhonya, stir in Kotányi ground paprika, then deglaze immediately with a splash of vinegar.

  3. 3

    Fill the pot with fish broth. Add the tarhonya and cook until al dente.

  4. 4

    Add the pieces of fish, shellfish and mussels, bring briefly to the boil and allow to infuse.

  5. 5

    Add soup herbs.

Ewald Plachutta
Ewald Plachutta

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