Gulasch di Pesce

Name: Gulasch di Pesce (Fish goulash)
Cuisine: Italian
Ingredients: 20 g flat-leaf parsley, chopped; 300 g fish stock; salt and pepper; salt and pepper; a little extra virgin olive oil to serve; 2 tbsp sweet Hungarian paprika; 2 tbsp Italian ‘00’ or plain flour; 2 tbsp Italian ‘00’ or plain flour; 200 g meaty fresh mussels; 200 g red peppers, cored, deseeded and diced; 200 g flat small onions, peeled and diced; 200 g ripe tomatoes, diced; 6 tbsp olive oil; 500 g mixed filleted white fish (such as monkfish, sole, halibut); 500 g mixed filleted white fish (such as monkfish, sole, halibut); 500 g mixed filleted white fish (such as monkfish, sole, halibut); 500 g mixed filleted white fish (such as monkfish, sole, halibut)

Fish goulash

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Take the Hungarian influence from the border of Friuli and Austria, apply it to the abundant fish in the Adriatic and you have a rare fish goulash, which has become very popular in my London restaurant.

Ingredients

500 g mixed filleted white fish (such as monkfish, sole, halibut)
200 g meaty fresh mussels

Europe
Austria
Italy
Hungary
Friuli
Fish course
Pescatarian
Friuli-Venezia Giulia
Eastern Europe

Method

Cut the white fish into large squares. Scrub the mussels, removing the beards, and discard any that are open and refuse to close when sharply tapped. Mix the flour and paprika together.

Dust the white fish in the spiced flour. Heat the olive oil in a frying pan and lightly fry the fish squares until coloured. Put into a large flameproof pot or casserole, then add the mussels, tomatoes,