Catfish Goulash
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g onion (s)
- 300 g red pepper (s)
- 100 g celeriac
- 300 g tomato (s), fresh
- 3 tablespoon butter
- 250 ml vegetable stock
- 125 ml crème fraîche
- 2 tablespoon paprika powder
- 750 g fish, (catfish fillet)
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion. Wash the peppers, cut in half, core and cut into strips. Peel and finely dice celeriac. Wash and dice the tomatoes.
- In a saucepan, sauté the onion until light yellow, add the vegetables and fry over a medium heat for 5 minutes. Add the vegetable stock, creme fraiche and paprika powder. Season with salt and cover and simmer for 20 minutes over low heat, stirring occasionally.
- Salt and pepper the catfish fillet and cut into bite-sized pieces.
- Add to the vegetables. Cover and leave to stand on the switched off hotplate for 10 minutes.
- Season the goulash with salt and a pinch of cayenne pepper (chilli).
- Serve with colored pasta or bread.
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