Fant fish soup and fish paprikash

Fant fish soup and fish paprikash

A secret ingredient for a perfect fish paprikash

A perfect fish paprikash that succeeds just every time, even when not prepared in the fishpot! Fant mix simplifies preparation of fish dishes enabling various combinations for preparing freshwater fish dishes. 

Carefully selected mixture of spices contains all ingredients needed for obtaining a full and rich dish taste: onion, tomato, mild and hot pepper, pepper and laurel.


Quick and simple to prepare • For preparing various kinds of fish paprikash


fry 1 red onion on oil. Pour over with 1.5 l of lukewarm water, stir in the bag contents and boil. Add 800 g fish and cook for 25 minutes. As desired add wine and hot peppers. If you are preparing paprikash, in the end strain 2 pieces of fish. Serve with pasta.

  • Storage: keep in dry place at room temperature.
  • Shelf life: 15 months.
  • Packaging: 60 g.


dried vegetables (onion, tomato), red dried pepper, corn starch, table salt, flavour enhancer (monosodium glutamate), seasonings, hydrogenated herbal fat. May contain wheat flour, milk, eggs and celery in trace amounts.

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