Fish and Pepper Goulash

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 400 g pollack fillet (s)
  • 2 bell pepper (s)
  • 1 onion (s)
  • 400 ml fish stock
  • 150 ml white wine
  • some tomato paste
  • 1 pinch (s) sugar
  • Clarified butter
  • Paprika powder
  • cream
  • Ketchup
  • Salt and pepper
Fish and Pepper Goulash
Fish and Pepper Goulash

Instructions

  1. Clean the fish fillet. Salt and drizzle with lemon juice, then set aside.
  2. Peel and dice the onion. Clean the peppers and cut into bite-sized pieces. Sauté both in clarified butter and dust with paprika powder. Add tomato paste. Pour in some white wine and let it simmer. Then add the fish stock and let simmer a little more. Add some cream and ketchup (amount according to taste). Thicken the sauce.
  3. Now put the fish in the sauce and let it steep for about 10 minutes. Season to taste with salt and pepper. Don`t forget a pinch of sugar.
  4. This goes well with rice and a fresh Riesling.
  5. Note: Any other firm fish fillet can also be used.

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