Papricaș de pește is a traditional paprikash made with fish. It usually consists of cooked boneless fish that is cut into pieces, and then stewed with garlic, chopped onions, sweet paprika, tomatoes or tomato paste, white wine, seasonings, and some broth.

Fish paprikash is typically consumed hot, with chopped parsley sprinkled on top. Typical accompaniments to this dish include traditional Romanian polenta, potatoes, or crusty bread.

Ribena chorba is a traditional fish soup that is prepared with different kinds of fish or fish heads and chunks of vegetables cooked in a fish broth. Bulgarian fish soup is generally made with a variety of either freshwater or saltwater fish which are cooked in salted water, cut into pieces, and then simmered with chunks of vegetables, herbs, and spices in a fish broth.

Typical vegetables include potatoes, carrots, onions, peppers, garlic, and tomatoes, while the selection of herbs includes tarragon, lovage, bay leaves, parsley, allspice, thyme, and dill. The soup is often enhanced with a roux of butter and paprika or a mixture of beaten eggs and sour milk. 

Kakavia is a traditional fisherman's soup. In its original form, it was a humble dish, usually made with small fish that was left of the daily catch. The additional ingredients would include anything that was on hand, usually onions, potatoes, olive oil, and seasonings.

It is said that the fishermen also used to add a small amount of seawater to the soup. The name of the dish stems from kakavi, the pot in which it was traditionally cooked. Modern interpretations of the dish don't necessarily use the smallest and the cheapest fish varieties as it was done in the early days, but the recipes are still versatile and may even include shellfish, crustaceans, different herbs, and vegetables such as tomatoes, carrots, or celery. 

Ciorbă de peşte is a type of traditional Romanian sour soup made with vegetables, rice, fresh fish, and borş. The fish, 3 or 4 types (either sea bass, bream, halibut, carp, crucian, catfish, gray mullet, or luce), is boiled with a handful of rice and vegetables such as onions, carrots, potatoes, and a thick slice of celery root.

It’s seasoned with borş, parsley, and lovage, then served while still hot.

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.