Polish Fish and Rice Sandwich Spread {Paprykarz}

Anna

7 years ago

69 / 100

Polish Fish and Rice Sandwich Spread {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, with immediate access to Baltic Sea and it’s bounties. Availability of fresh fish allows us to enjoy it often. This is where I’m from, and the rest of Poland calls us (people from Szczecin), “paprykarze“.

Paprykarz is a dish is served cold, on bread, for breakfast, a lot of times, 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 Spread {Paprykarz}

Yields: Eight 8 oz / 220 ml jars
Prep Time: 20 minutes
Cook Time: 20 minutes + pasteurizing

Ingredients

½ c / 100 g of uncooked rice
1 lb / 500 g of fish filets (I'm using cod, but any kind of fish would do)
Pinch of salt and pepper
3 medium onions
3 tbsp of butter
2 bay leaves
3-4 allspice berries
3 carrots
26 oz / 750 g of diced tomatoes (canned)
1 tsp of paprika
ADDITIONALLY:
Eight 8 oz / 220 ml canning jars

Instructions

Cook rice in salted water and set aside.
Cook fish, sprinkled with a bit of salt and pepper, in a little grease. Set aside to cool a bit. Once cool, break up with a fork until pretty fine.
Dice onions and sauté in a large pot in a bit of butter for about 5 minutes on medium-high heat with bay leaves and allspice berries. Wash, peel and grate carrots on the largest side of a box grater, add to onions and sauté for another 5 minutes.
Add tomatoes and heat through. Add paprika, rice, fish, freshly ground pepper (about ¼ teaspoon) and salt to taste (about a teaspoon). Mix well.
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. Place in a shallow pot and fill with water just below the lid. Boil for 60 minutes. Take out and cool (unrefrigerated). After 24 hours repeat the process, but boil for 40 minutes. After another 24 hours repeat the process but boil for 30 minutes only.
I like this dish cold, so I place one jar in the fridge and store until cooled.
Serve cold, on bread.

Notes

Pasteurized jars can be stored unrefrigerated and will keep for up to 6 months. Alternatively, you can place hor spread in jars, seal with the lid and refrigerate for up to 7 days.

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

69 / 100