Hungarian Fish Peppers
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (e.. pollack, cod or pikeperch)
- 300 g bell pepper (s), red, fresh
- 1 large onion (s)
- 2 tablespoon lemon juice
- 2 teaspoons, leveled black pepper from the mill
- 2 teaspoons, heaped paprika powder, noble sweet
- 1 teaspoon, sprinkled paprika, hot pink
- 100 ml vegetable stock, made from instant powder
- 6 tablespoon white wine, dry
- 200 g crème fraîche
- 6 tablespoon paprika pulp
- 1 tablespoon oil, neutral in taste (e.g. safflower oil)
- salt
- Sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets under cold water (let the frozen food thaw beforehand), pat dry with a household roll and cut into bite-sized pieces. Drizzle with lemon juice, season with salt, half of the pepper and the whole paprika powder.
- Peel the onions and cut into rings, wash the peppers and cut into strips, prepare the vegetable stock.
- Heat the oil in a pan with a high rim (sauté pan) and fry the fish on all sides for 5 minutes over medium heat; take out and keep warm.
- Sweat the onions in the remaining oil for 3 minutes, add the paprika strips and cook for another 5 minutes. Then deglaze with the white wine and pour in the hot vegetable stock, stir in the crème fraîche and simmer gently for another 5 minutes.
- Stir the paprika pulp into the vegetables, season with salt and pepper and bring to the desired consistency with the sauce thickener, usually thin and creamy. Fold in pieces of fish and serve hot.
- Egg dumplings or boiled potatoes turned in a little butter and chopped parsley go well with it.
- The crème fraîche can be omitted as part of a diet plan; the nutritional value (calories) can be reduced by more than half.
- The dish is not called fish goulash, as gulyás is a soup in Hungary. What we call goulash is called paprikás or pörkölt in Hungary.
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