Szeged fish goulash

Ingredients for 2 servings:

• 200 g fish fillet(s), e.g. pollock or pike-perch
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tsp oil, e.g. rapeseed oil
• 250 ml fish stock or vegetable stock
• 30 g tomato paste
• 1 bell pepper(s), red
• 300 g sauerkraut
• 2 tsp sour cream
• some salt and pepper
• some chili powder
• some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Fish, sauerkraut and a little spice

Cut the fish fillet into small cubes and season. Peel and finely chop the onion and garlic clove. Heat the oil in a deep pot and fry until golden brown. Add the tomato paste and sauerkraut and season with salt, pepper, and chili powder. Deglaze with the vegetable broth/fish stock. Trim the bell pepper and cut into thin strips. Place the fish and bell pepper on top of the sauerkraut and cook for another 20 minutes. Serve garnished with sour cream and parsley.