Szegedinger Fish Goulash
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g fish fillet (s), e.., saithe or pikeperch
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon oil, e.g. rapeseed oil
- 250 ml fish stock or vegetable stock
- 30 g tomato paste
- 1 red pepper (s)
- 300 g sauerkraut
- 2 teaspoons sour cream
- some salt and pepper
- some chili powder
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the fish fillet into small cubes and season. Peel and finely chop the onion and clove of garlic.
- Heat the oil in a tall saucepan and fry both until golden. Add tomato paste and sauerkraut and season with salt, pepper and chili powder. Deglaze with the vegetable stock / fish stock.
- Clean the pepper and cut into fine strips. Place the fish and peppers on the sauerkraut and cook them all together for another 20 minutes.
- Serve garnished with sour cream and parsley.
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