Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below