Catfish goulash

Ingredients for 4 servings:

• 200 g onion(s)
• 300 g red bell pepper(s)
• 100 g celeriac
• 300 g tomatoes, fresh
• 3 tbsp butter
• 250 ml vegetable stock
• 125 ml crème fraîche
• 2 tbsp paprika powder
• 750 g fish (catfish fillet)
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with vegetables and very tasty

Finely dice the onion. Wash, halve, deseed, and slice the bell peppers. Peel and finely dice the celeriac. Wash and dice the tomatoes. Sauté the onion in a saucepan until light yellow, add the vegetables, and fry over medium heat for 5 minutes. Add the vegetable stock, crème fraîche, and paprika. Season with salt, cover, and simmer over low heat for 20 minutes, stirring occasionally. Season the catfish fillet with salt and pepper, and cut into bite-sized pieces. Add to the vegetables. Cover and let simmer on the turned-off stovetop for 10 minutes. Season the goulash to taste with salt and a pinch of cayenne pepper (chili). Serve with colorful pasta or bread.