Fish goulash

Fish goulash – a delight from traditional cuisine!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4

Who doesn’t love a dish that combines the rich taste of fish with the enticing flavors of vegetables? Fish goulash is a simple and quick recipe, perfect for days when you want to impress without too much effort. This delicious soup, with an intense flavor and comforting texture, is the ideal choice for fish and vegetable lovers. Let’s see how it’s made!

Ingredients:
- 2 medium onions, finely chopped
- 600 g potatoes, peeled and diced
- 1 tablespoon sweet paprika
- 1 green pepper, diced
- 1 tomato, peeled and chopped
- 2 cloves of garlic, minced
- 500 g catfish fillet, skin removed and diced
- 1 teaspoon hot pepper paste (Piros arany) – optional, for an extra kick
- 1 fish stock cube
- Oil or lard, to taste
- Salt and pepper, to taste
- Water – about 1.5 liters

Preparation:
1. Start by heating the oil or lard in a large pot over medium heat. Add the finely chopped onion and sauté until golden and translucent, about 5 minutes. This step is essential to bring the goulash flavors to life.

2. Once the onion is ready, add the paprika and mix well to release the spice’s aroma. This will give the goulash a beautiful color and an irresistible taste.

3. Pour the 1.5 liters of water into the pot and bring everything to a boil. Once the water starts boiling, add the diced potatoes and green pepper. Let it simmer over medium heat for 10 minutes until the potatoes begin to soften.

4. Add the chopped tomato, minced garlic, and fish stock cube. Mix well to combine the ingredients. This cube will enhance the goulash’s flavor and add a delicious depth to the dish.

5. After 5 minutes, add the catfish cubes to the pot. Let it simmer over low heat for 10-15 minutes until the fish is cooked and flakes easily with a fork. In the last few minutes of cooking, you can add the hot pepper paste for a spicier taste if you like.

6. Finally, taste and season with salt and pepper to your preference.

Serving:
Fish goulash is served hot, directly from the pot, with a slice of fresh bread on the side. You can garnish it with a bit of freshly chopped parsley for a more appetizing look. This recipe is not only tasty but also nutritious, perfect for a family dinner or to impress friends.

Useful tips:
- You can substitute the catfish fillet with another type of white fish, such as cod or trout.
- If you prefer a heartier goulash, you can also add a handful of peas or diced carrots.
- Make sure all ingredients are fresh, especially the fish, to achieve an authentic taste.
- The goulash can also be prepared a day in advance, with the flavor intensifying the next day.

This fish goulash is a simple and quick recipe, but full of flavors, perfect for any occasion. Don’t hesitate to experiment with various vegetables or spices to give it a personal touch!