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Šaran u rašljama is a traditional dish that is a specialty of the Croatian region of Baranja. It consists of a large carp that is placed in a divining rod and slowly cooked over a wood fire, giving it a unique smokiness and aroma.
About ten minutes before the carp is fully cooked, it is sprinkled with salt and ground red paprika for extra flavor. It is recommended to serve the carp with spring onions, a potato salad, and a glass of white wine on the side.
MOST ICONIC Šaran u rašljama
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Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian pörkölt stew is made with sliced catfish and a combination of onions, garlic, ground red paprika (both mild and hot varieties), and bacon.
After the stew has been cooked, it is traditionally served accompanied by homemade noodles mixed with cheese and bacon bits. Along with fiš paprikaš and čobanac, this flavorful stew is a staple at numerous restaurants in Baranya County.
MOST ICONIC Perkelt od soma
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Fiš paprikaš (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp.
The stew is heavily flavored with large amounts of the region's staple – ground red paprika, which can range from mild to very hot. Fiš paprikaš is often served with homemade noodles, and it is so popular in the region that there are numerous fiš cooking competitions organized throughout the year.
MOST ICONIC Fiš paprikaš
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Pijani šaran (lit. drunken carp) is an unusually named, traditional dish of the Croatian region of Slavonia and Baranya. The gutted, cleaned carp is traditionally salted and stuffed with numerous garlic cloves, then baked in an oven with flavorings such as lemon juice, wine, oil, and rosemary.
The dish is typically garnished with lemon slices and parsley, while baked potatoes are often used as an accompaniment to this delicious and healthy meal. Although drunken carp is not a common restaurant staple outside of the region, it is quite easy to prepare the dish at home.
MOST ICONIC Pijani šaran
Riba sa slaninom is a Croatian dish that is especially popular in the Virovitica area. It consists of trouts filled with slices of bacon, herbs and spices. The fish is baked in the oven, and during baking, it is regularly drizzled over with melted butter.
It is recommended to serve the dish with dumplings on the side.
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Som u vinu is a traditional dish originating from the region of Slavonija. The dish is usually made with a combination of catfish, white wine, butter, salt, and lemon wedges. In order to make the dish, the catfish is first soaked in hot water, skinned, cleaned, and cut into thick pieces.
The catfish pieces are arranged in a pot, covered halfway with white wine, and topped with butter, salt, and lemon wedges. The pot is covered and the dish is simmered over low heat for about fifteen minutes. Once fully cooked, the fish is typically served with boiled potatoes on the side.
MAIN INGREDIENTS
Smuđ u češnjaku is a traditional fish dish originating from the region of Slavonija. The dish is usually made with a combination of perch, garlic, oil, white wine, and salt. The fresh fish is cut in half lengthwise, and its interior is rubbed with minced garlic, while the skin is rubbed with salt.
The halves are arranged in an ovenproof dish, sprinkled with the remaining garlic, drizzled with hot oil, and the dish is then baked for about fifteen minutes in a hot oven. The fish is then covered with white wine and the dish is placed back in the oven in order for the sauce to thicken.
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