Stonefish Goulash

Ingredients

• 3 onions
• 1 Garlic clove
• 200 g red bell pepper (1 red bell pepper)
• 2 tbsp olive oil
• 1 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• 175 ml vegetable broth
• 75 ml soy cream
• 1 Organic lemon
• 350 g stonefish fillet (or pikeperch fillet)
• Salt
• Pepper
• 3 sprigs parsley

Instructions

1. 1.

   Peel the onions and cut them into 1 cm cubes. Peel the garlic and slice it thinly.

2. 2.

   Quarter the bell pepper, remove seeds, wash, and cut into 1 cm cubes.

3. 3.

   Heat oil in a pot or skillet. Sauté onions and garlic over medium heat for 5 minutes.

4. 4.

   Add the pepper cubes and sauté for another 4 minutes.

5. 5.

   Sprinkle with paprika powder, pour in vegetable broth, bring to a boil, then simmer for 5 minutes.

6. 6.

   Stir in soy cream and continue cooking for 4 more minutes.

7. 7.

   Wash the lemon, dry it, grate the zest finely. Cut the lemon in half and squeeze one half.

8. 8.

   Add the lemon zest to the sauce and stir.

9. 9.

   Rinse the fish, pat dry, and cut into 2 cm pieces.

10. 10.

    Season the fish pieces with pepper. Place them on top of the vegetables, cover, and let simmer for 7–8 minutes over medium heat.

11. 11.

    Wash parsley, shake off excess water, pluck leaves and chop. At the end of cooking season the goulash with salt, pepper, lemon juice and sprinkle parsley on top.