Porkel

Ingredients

• 1 pike perch
• Salt
• Pepper
• 1 Garlic clove
• 80 g onions
• 80 g tomatoes
• 80 g fennel (with greens)
• 80 g leeks
• 1 thyme sprig
• 1 parsley leaf
• 1 bay leaf
• 200 g flesh tomato
• 200 g red bell pepper
• 30 g Butter
• 100 g diced onions
• 1 tbsp sweet paprika powder
• 1 piece untreated lemon zest
• a splash of lemon juice

Instructions

1. 1.

   For the fish stock, scale and gut the pike perch, remove the fins and rinse inside and out under running cold water. Separate the fillets from the bones and keep covered in the refrigerator until needed for Porkel. Rinse the head, tail and bones with running cold water for about 15 minutes until clear. Place them in a pot with cold water. Peel and crush the garlic clove. Peel and finely chop the onion. Wash, drain and roughly cut the tomatoes, fennel and leeks. Add the vegetables, herbs and spices to the fish carcasses, bring to a boil, skim 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 Porkel, wash, halve, remove stems and seeds from the flesh tomatoes and bell peppers, and cut the fruit flesh into pieces. Melt the butter and sauté the onions in it. Add the 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 about ½ l of broth. Add the prepared tomato and pepper pieces to the stock and simmer for about 45 minutes, then strain again, season and reheat. Meanwhile, cut the pike perch fillets into ~5 cm cubes, salt, pepper and add them with the lemon zest to the tomato–pepper broth. Cover partially and let cook for 4–5 minutes. Season with lemon juice, salt and pepper.