Fish goulash with pasta

Ingredients for 2 servings:

• 300g spaghetti
• 400 g fish fillet(s), e.g. pollock
• 500 g soup vegetables (leeks, carrots, celery, parsley)
• 300 ml cream
• 1 garlic clove(s)
• 1 onion(s)
• 150 ml white wine
• 2 tbsp lemon juice
• some salt and pepper
• 1 tsp vegetable broth
• some oil
• 200 ml water, approx.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chop the onions and vegetables into small pieces and press the garlic. Cut the fish fillets into bite-sized pieces and fry briefly in oil in a pan, remove and set aside. Then fry the onions in the pan until translucent, add the vegetables (except the parsley) and fry for 2-3 minutes. Finally, add the garlic and fry briefly. Deglaze everything with the white wine and season with vegetable stock, salt, and pepper. Add the parsley and about 200 ml of water and simmer for about 5 minutes. Cook the pasta in salted water. Add the cream and fish pieces to the sauce and simmer gently for about 5 minutes. Season the sauce with lemon juice and serve with the drained pasta.