A real Hungarian goulash is cooked, usually from beef, but the variant of cooking this dish with fish is less caloric and authentic. Varieties of fish goulash, like its meat analogue, there are many, but they are all based on several basic ingredients. We will pay attention to a more traditional way of cooking, and innovative - with fish and cream.
Recipe for goulash from fish
Ingredients:
- garlic - 4 cloves;
- fillet of anchovies - 4 pcs .;
- onions - 1 pc .;
- celery - 1 stem;
- carrots - 1 piece;
- salt, pepper - to taste;
- tomatoes in its own juice - 800 g;
- water - 1 l;
- potatoes - 500 g;
- fillet of halibut - 750 g;
- bay leaves - 2 pcs .;
- thyme, parsley - a pair of twigs.
Preparation
Garlic grind in a mortar to the consistency of the paste along with a pinch of salt. Add the fillet of anchovy to the resulting paste and also grind it.
In the brazier, heat the oil and fry on it chopped onions, celery and carrots with a pinch of salt. After 5 minutes of cooking, we add garlic and anchovies puree to vegetables and continue the roasting for another minute. Now it is the turn of tomatoes , they must be roughly chopped and added together with the juice. After 10-15 minutes of stewing, pour the dish with water, add chopped potatoes, salt, pepper and herbs. The fire is reduced to a minimal and stewy dish under the lid for 30 minutes.
Fish fillets are cleaned from bones and seasoned with salt and pepper to taste. Cut into large pieces of fillet fillets in a brazier with goulash and stew all together for 5-10 minutes. or until the fish are ready. The ready fish goulash is served hot, with bread croutons.
How to cook goulash from fish in sour cream?
Ingredients:
- olive oil - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- white dry wine - half a century;
- potatoes - 3 pcs .;
- bay leaf - 1 piece;
- fish broth - 500 ml;
- thyme - 1 tbsp. a spoon;
- salt pepper;
- cod fillets - 1 kg;
- sour cream - 3 tbsp. spoons;
- cream - 1 1/2 items;
- fresh parsley.
Preparation
Cream and olive oil is heated in the brazier and fry the resulting mixture chopped onions for 5 minutes. Fill
Add the peeled and sliced potatoes, fish broth, bay leaf, thyme, salt and pepper to the brazier. We bring the liquid to a boil, reduce the heat and stew until the potatoes are ready.
Separately warm the cream. Pieces of fish fillets put in a brazier and pour warm cream, add sour cream, cover the dish with a lid and stew until the fish are ready on low heat so that the cream and sour cream do not curl.