Hungarian Carp Goulash

Ingredients

• 2.4 kg mirror carp (1 mirror carp)
• Salt
• Pepper
• 1 Garlic clove
• 80 g onions
• 100 g tomatoes
• 100 g fennel (with greens)
• 80 g leeks
• 1 thyme sprig
• 1 parsley
• 1 bay leaf
• 0.5 tsp caraway seeds
• 400 g Tomatoes
• 80 g red bell pepper caps
• 30 g Butter
• 100 g diced onions
• 1 tbsp sweet paprika powder
• 1 piece untreated lemon zest
• a splash of lemon juice
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   For the fish stock, scale the carp, remove entrails and gills. Rinse inside and out under running cold water. Separate fillets from bones and cover until used in the pörkölt; keep cool. Rinse head, tail and bones for about 15 minutes under running cold water until clear. Place head, tail and bones in a pot and cover with cold water. Peel and crush the garlic clove. Peel and finely chop the onion. Wash, drain and roughly cut tomatoes, fennel and leeks. Add vegetables, herbs and spices to the fish stock, bring to a boil, skim foam and simmer for about 20 minutes. Strain the pot contents through a cloth-lined sieve into another pot, catch the liquid and reduce it to about half.

2. 2.

   For the pörkölt, blanch tomatoes, peel, quarter, remove stems and seeds, then dice the flesh. Quarter bell pepper, remove seeds and white membranes, blanch for about 2 minutes in boiling water, peel and cut into strips. Melt butter and sauté onions. Add paprika powder and cook for 1-2 minutes without burning. Pour in the reduced fish stock, bring to a boil and reduce the liquid by another quarter, leaving roughly 0.5 l. Add prepared tomato and pepper pieces and simmer for about 45 minutes. Meanwhile cut carp fillets into ~3 cm cubes, season with salt and pepper, and add lemon zest to the tomato-pepper broth. Cover partially and cook for 4-5 minutes until done. Season with lemon juice, salt and pepper and serve sprinkled with parsley.