In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš.

An important ingredient is a broth[2] made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours.

It is then strained, and ten minutes before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup.

Variations include:[3] Traditionally, fishermen prepare the soup in small kettles on open fire on the river banks.

When the water comes to a boil, other seasonings (such as black pepper, white wine, vinegar, or tomato juice) are added, and finally the fish, chopped into large pieces.