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Countess Morphy

Fish Stew With Paprika

Fisch-Gulasch

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Preparation info
    • Difficulty

      Easy

Appears in
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Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • Any kind of fresh white fish can be used for this, such as turbot, halibut, brill, cod, etc
  • 1½ lbs of fish

Method

Melt a good amount of fat in a saucepan, and fry the sliced onions till a golden colour. Then add the fish, cut in 2 or 3 inch lengths, without the bones, sprinkle with the paprika, salt and pepper and just cover with a

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