Fish paprikash with spaetzle

2-3 tbsp olive oil
1 lb. white fish cut into 1 inch squares (cod, tilapia, etc.)
1 medium onion, chopped
1 cup water
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tbsp all-purpose flour
1/2 cup sour cream
1 package spaetzle, prepared according to package directions

In a large skillet over medium-high heat, heat the oil and add onion to skillet. Cook until onions are translucent. Pull skillet off of heat, add paprika and stir to combine. Cook for an additional 2-4 minutes on low heat. Add fish; cook for a minute or two. Pour in 1 1/2 cups of water, and season with salt and pepper; cook until fish is cooked through. Remove fish from skillet and keep warm.
Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened. Mix in fish.
Serve spaetzle with fish paprikash on top.


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