Summary

Ingredients

• 3 tablespoon olive oil
• 4 medium onion (s), diced
• 1 small Jar pickled cucumber
• 2 glasses Letscho
• 1 large can (s) tomato (s), peeled
• 750 ml broth
• 1 glass capers
• g 2,000 fish fillet (s)
• salt and pepper
• some sour cream
• some lemon juice
• Paprika powder, hot as rose
• sugar

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Instructions

1. Sauté the diced onions in 3 tablespoons of olive oil until translucent, deglaze with the stock of the pickled cucumbers and 750 ml of stock. Add the diced pickles, the letscho, the roughly chopped tomatoes and the capers. Bring everything to the boil briefly and season with salt, pepper and rose paprika to taste. Don`t forget a pinch of sugar!
2. Cut the fish fillet into bite-sized pieces and leave to stand in the stock for 12-15 minutes. If necessary, add salt again. Serve with lemon wedges and sour cream.
3. Fresh bread tastes good with it.