Polish Fish and Rice Sandwich Pate {Paprykarz}

You are going to think I’m weird, but this stuff is my comfort food. Paprykarz [pah-pryh-cash] is a mixture of cooked fish, rice, vegetables and spices and it tastes sweet, mildly fishy and aromatic. It comes from the Westpomeranian region of the country, where I’m from. It is served cold, on bread, for breakfast, most likely next to a camp fire.

This dish was (is) a must-have while camping, and since we did quite a bit of it, we always brought it with us. Ours was easy, came in a can, and you could buy it at every grocery store. This is an upgraded version of the canned stuff though 🙂 and much tastier. Since we’re planning a family camping trip, I’m making my own today and bringing it all with me. I’m being joined by some of my close cousins, who I grew up with in Poland, so I’m sure they will appreciate the effort. We also enjoy sharing with [read: making] our non-Polish spouses eat some. Not that it tastes bad, it’s just not a breakfast flavor people are used to.

Polish Fish and Rice Sandwich Pate {Paprykarz}

  • Yields: 8 jelly-sized jars
  • Prep Time: 20 min
  • Cook Time: 20 min

Ingredients

  • 1/2 cup / 100 g of uncooked rice
  • 1 lb / 500g of fish filets (I'm using cod, but any kind of fish would do)
  • 3 medium onion
  • 3 carrots
  • 26 oz / 750 g of diced tomatoes (canned)
  • 1 tsp of paprika
  • 2 bay leaves
  • 3-4 seeds of allspice
  • Pinch of salt and pepper
  • Additionally:
  • Canning jars - see insrtuctions.

Instructions

  1. Cook rice and set aside.

  2. Cook fish sprinkled with a bit salt and pepper in a bit of grease. Set aside to cool a bit. Once cool, break up with a fork until pretty fine.

  3. Dice onions and sauté in a large pot in a bit of butter for about 5 min on medium-high heat with bey leaves and allspice. Wash, peel and shred carrots on the largest hand shredder, add to onions and saute for another 5 min.

  4. Add tomatoes and heat through. Add paprika, rice, fish, freshly ground pepper (I added about 1/4 teaspoons) and salt to taste (I added about a teaspoon). Mix well.

  5. This recipe make a quite a bit, so I place it in jars and pull one out when I'm ready to eat. To do so, sanitize your jars and lids, place mixture into jars while still warm, place lids on and cool.

  6. I like this dish cold, so I place one jar in the fridge and store until cooled.

Notes

Serve cold, on bread.

Besides breakfast for Poles,  I think this dish could make a great side dish (I’d still serve it cold) or enjoyed for dinner.

Have you heard of this dish before? Who makes it for you? Leave me a comment below.

Smacznego!

Anna

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4 Comments

  1. I only know and like the canned version. But your recipe sounds delicious. I’m definitely gonna make it as I live in Spain now where no Polish food is available.

    1. That’s exactly why I started making my own. I moved to the US and I wasn’t able to buy it here often, as I didn’t live close to a Polish deli. Ever since I started making my own, I don’t need to buy it anymore. Smacznego!

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