Fish goulash
6 servings
40 minutes
Fish goulash is a refined dish that combines the freshness of white fish and the tenderness of tiger shrimp with the rich aroma of tomatoes, white wine, and spices. The thick, rich base of vegetables, tomatoes, and fennel gives the dish a light sweetness and depth of flavor, while olives add a tangy note. The history of this dish is rooted in the traditions of seafood cuisine where fishermen prepared hearty and warming meals from their fresh catch. An ideal choice for dinner on a cool evening, fish goulash pairs wonderfully with crispy baguette or fragrant rice. Its flavor unfolds with each ingredient, creating a harmonious blend of seafood freshness and tomato sauce richness.
1
In a large heavy pot, heat the oil. Add finely chopped red onion, sliced red pepper, finely chopped fennel bulb, and garlic. Cook on low heat, stirring, for 10 minutes.
- Olive oil: 2 tablespoons
- Red onion: 2 heads
- Red chili pepper: 1 piece
- Fennel: 1 piece
- Garlic: 2 cloves
2
Add tomatoes, tomato paste, white wine, and season to taste. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
- Tomatoes in their own juice: 2 jars
- Tomato paste: 1 tablespoon
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Cut the white fish fillet (such as cod or halibut) into pieces about 5 cm and add to the pot. Simmer for 5 minutes. Then add olives and boiled, peeled tiger shrimp and cook for another 3 minutes. Before serving, garnish the goulash with parsley.
- White fish fillet: 700 g
- Green olives: 125 g
- Tiger prawns: 200 g
- Chopped parsley: 2 tablespoons
