Hungarian fish goulash à la Gabi

Ingredients for 4 servings:

• 500 g cod fillet(s) or haddock, cut into large cubes
• 4 large onions, finely diced
• 40 g clarified butter
• 1 bell pepper(s), red, finely diced
• 1 bell pepper(s), green, finely diced
• 100 g celeriac, finely diced
• 8 m.-large tomato(s), peeled, sliced
• 1 clove(s) garlic, crushed with a little salt
• 2 tsp paprika powder, hot
• 250 ml water
• 125 ml dry white wine
• ½ bunch flat-leaf parsley, finely chopped
• 100 g sour cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Salt the fish cubes and chill. Heat the clarified butter in a large pot and fry the onion cubes until translucent. Add the bell pepper and celery cubes, the tomato slices, and the garlic. Sprinkle with the bell pepper and sauté for about 3 minutes, stirring constantly. Now add the wine and water and bring to a boil. Stir in the sour cream, season with salt to taste, stir in the fish cubes, and let simmer for about 10 minutes (do not boil). Adjust seasoning if desired and serve sprinkled with parsley. Serve with farmhouse bread.