Fish and pepper goulash

Ingredients for 2 servings:

• 400 g pollock fillet(s)
• 2 bell peppers
• 1 onion(s)
• 400 ml fish stock
• 150 ml white wine
• some tomato paste
• 1 pinch(s) of sugar
• Clarified butter
• Paprika powder
• e.g. cream
• e.g. ketchup
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the fish fillet. Season with salt and drizzle with lemon juice, then set aside. Peel and finely dice the onion. Trim the bell peppers and cut into bite-sized pieces. Sauté both in melted clarified butter and dust with paprika. Add tomato paste. Pour in a little white wine and let it simmer. Then add the fish stock and let it simmer a little longer. Add a little cream and ketchup (amount to taste). Thicken the sauce. Place the fish in the sauce and let it simmer for about 10 minutes. Season with salt and pepper. Don’t forget a pinch of sugar. Serve with rice and a fresh Riesling. Note: Any firm fish fillet will do.