Paprika fish gulyas

Recipe from: 3/10/1993 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 2
    kg
    firm white fish fillets (kabeljou or hake), skinned
  • salt and milled black pepper
  • 80
    g
    butter
  • 3
    onions, finely chopped
  • 3
    large green sweet peppers, cut into thin strips
  • 70
    g
    cake flour
  • 25
    ml
    paprika
  • 500
    ml
    sour cream
  • 400
    ml
    fish stock
  • 30
    ml
    lemon juice
 

Method

 
Sprinkle fish with salt and pepper and brown lightly in heated butter. Remove fish and set aside. Add onions to pan and sauté lightly. Add peppers, stir for a minute, then stir in flour and paprika. Cook for 2 minutes, then stir in sour cream and stock and cook for a further 5 minutes. Add lemon juice, using more if needed. Cut cooked fish into large, thick chunks and replace in pan. Do not stir, just shake pan. Simmer for a few minutes, or until fish is just cooked through, adding more stock if sauce is too thick. Adjust seasoning and serve. TOTAL KILOJOULE COUNT: 21 750 kJ (5 200 Cal). A portion: 3 625 kJ (865 Cal).
 

Read more on: fish/seafood
 

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