“Fiš” is one of the stars of every menu in the region.
Lately, Baranja has been ranked among the top continental tourist destinations. Year after year, the number of domestic and foreign tourists increases. In addition to the welcoming tourist facilities, natural resources, good entertainment and fine wines, guests are very much attracted by Baranja’s cuisine and its simple, yet unforgettable dishes, reports Glas Slavonije on July 4, 2016.
The area between Danube, Drava and Hungary is famous for its food specialties. People have been coming to Baranja to try local meals even at the time when no one was recording the tourist data about the overnight stays, arrivals and departures, etc. They were coming to Baranja at the time of covered wagons or by walking. In family dining rooms, and later on in the restaurants, very fine meals were served. Unfortunately, the number of restaurants has decreased, but those who are still open are well known, and not only locally, thanks to their amazing owners and delicious food – the true Baranja food.
So, let us introduce the fish stew. His Majesty – Baranja Fiš Paprikaš should be, many agree, a protected heritage. The locals point out that the best fish stew is prepared on the Danube stretch that goes from Hungarian Baja to Vojvodina’s Apatin, while Baranja lies right in the middle of this area. Of course, this does not mean that other fish stews are less valuable. Meanwhile, every Baranja resident who appreciates this local delicacy will simply laugh if presented with any recipe containing more than fish, paprika, salt, onion, white wine and homemade tomato.
The story about this special dish has its roots in history. As some knowledgeable people say, the unique taste of Baranja’s “fiš“ came into being as a result of the influences of various cultures and their approach to food and cooking. An area between East and West, North and South, this region has been interesting to many big players of different eras, including Turks and Germans. From this unusual mixture of influences came the dishes that are readily and enthusiastically tasted by the guests – the food with the Western European flair and the fervor that comes from the South and from the East.
