Fish goulash

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 carrots
• 300 g redfish fillet(s)
• 300 g fish fillet(s) (pollock fillet)
• 1 small can of tomatoes, peeled
• 125 ml white wine
• 250 ml fish stock
• 3 gherkins
• 2 sprigs of thyme
• salt and pepper
• Paprika powder
• 3 juniper berries
• 1 bay leaf
• 1 pinch(s) of sugar
• ½ bunch parsley
• possibly dill, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

At least that’s what my mother called it

Peel and finely dice the onion and garlic cloves. Trim and dice the carrots. Drain the tomatoes, reserving the juice, and also finely chop them. Wash the fish fillets, pat dry, and cut into even pieces, approximately 2 cm in size. Sauté the diced onion, garlic, and carrots with the tomatoes in a pan until lightly browned. Add the fish and sauté briefly. Deglaze with the white wine, add the fish stock or vegetable broth, and the juice of the canned tomatoes. Season with salt, pepper, paprika, the crushed juniper berries, and the bay leaf. Add a pinch of sugar and the thyme sprigs. Bring the mixture to a boil briefly, then simmer gently on low heat for 10-15 minutes. Cut the gherkins into small strips and add them halfway through the cooking time, removing the thyme sprigs. Just before the end, remove the bay leaf, chop the parsley, and mix it in. Season with salt and pepper. If you like, you can also add a little fresh dill. We like to serve this with rice or boiled potatoes.