Name: Mixed Fish Goulash
Yield: Serves Six
Cuisine: Hungarian
Ingredients: 60 ml/4 tbsp tomato purée (paste); 4 garlic cloves, crushed; 1 green (bell) pepper, seeded and sliced; salt; pinch of marjoram; pinch of cayenne pepper; ½ small celeriac, diced; 90 ml/6 tbsp sour cream, to serve; 500 ml/18 fl oz/2¼ cups fish stock; 500 ml/18 fl oz/2¼ cups dry white wine; 2 kg/4½ lb mixed fish; 4 large onions, sliced; 30–45 ml/2–3 tbsp paprika; handful of parsley stalks, finely chopped

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Jews of Hungary brought a taste for paprika, pepper and goulash to the lands they emigrated to. This is a really rich and Satisying winter fish dish.

Ingredients

2 kg/4½ lb mixed fish
4 large onions, sliced

Method

Skin and fillet the fish and cut the flesh into chunks. Put all the fish heads, skin and bones into a large pan, together with the onions, garlic, celeriac, parsley stalks, paprika and salt. Add the wine and stock and cover with water. Bring to the boil. Reduce the heat and simmer for 1¼–1½ hours. Strain the stock.

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Ingredients

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