Fish Goulash with Loach Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 tablespoon chilli grist, red *
- 900 g loach fillet (s)
- 1 large onion (s)
- 5 cloves garlic
- 4 bell peppers, color your choice
- 1 piece (s) ginger, fresh, thumb-length
- 2 tablespoon rapeseed oil
- 175 ml vegetable stock, instantly strong
- 3 tablespoon ajvar, mild
- 200 g sour cream, 10%
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- * Chilli grist: dried red chillies, coarsely ground or ground
- Rub the cleaned fish fillet with the chilli on both sides and set aside.
- Finely dice peeled onion and garlic, cut the cleaned peppers into approx. 1 cm cubes and grate the cleaned ginger or cut into tiny cubes.
- Heat the oil in a saucepan and roast the onions, garlic and ginger vigorously in it, add the paprika, stew briefly and add the stock and ajvar. Bring to the boil and simmer covered for approx. 4 minutes.
- In the meantime, cut the fish into 2 - 3 cm pieces and the spring onions into fine rolls.
- Pour the sour cream into the vegetables, let them get hot and add the pieces of fish. Let everything stand over medium heat for 12 - 15 minutes, never boil! Season to taste and serve sprinkled with onion rolls.
- Since we like to eat the vegetables a bit firm to the bite, the cooking times are kept short, just lengthen them if necessary.
- If you don`t want to pay attention to the amount of carbohydrates, you can serve grainy rice and a green salad with a mild dressing.
- Nutritional values per person:
- KH 24 g
- Protein 38.9 g
- Fat 22.8 g
- BE 2
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