1 kilo fish fillet (mixed carp, trout and zander)
20 days of onions
1 clove of garlic
1/2 kilo of tomatoes
1 red pepper
4 dl of fish stock
1 cup sour cream
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1. Peel the tomatoes, cut the stem and remove the seeds. Cut the pulp into pieces. Cut the onion into small cubes. Crush garlic. Remove the seeds from the pepper and cut it into small cubes.
2. Heat some oil and fry the onions in it. Pepper with about 2 tablespoons paprika powder. Add tomatoes and mix well. Heat briefly and pour into the fish stock. Cover and leave to cook for a quarter of an hour over medium-low heat. Mash and strain through a sieve into a deep frying pan. Season with salt, pepper and garlic. Add the diced pepper and cook for five minutes.
3. Remove the skin from the fish fillets. Carefully remove the bones. Cut the fish meat into 3 cm pieces. Place them in the sauce, cover and simmer for five to seven minutes (depending on the thickness of the fish pieces). Stir the pan a few times. Mix sour cream with a pinch of salt until smooth. Serve the fish goulash with dumplings and sprinkle some sour cream on top.
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You can find an overview of our curmudgeon recipes here:
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