Hungarian Carp Goulash
Ingredients
- For the fish stock
- 1 Carp (2.4 kg)
- salt
- peppers
- 1 garlic clove
- 80 grams onions
- 100 grams Tomatoes
- 100 grams Fennel bulb (with fronds)
- 80 grams Leeks
- 1 thyme
- 1 parsley
- 1 bay leaf
- ½ tsp Caraway
- For the stew
- 400 grams Tomatoes
- 80 grams red Bell pepper
- 30 grams butter
- 100 grams onions (cubed)
- 1 Tbsp sweet ground paprika
- 1 pc organic Lemon peel
- 1 splash lemon juice
- 1 Tbsp finely chopped parsley
Preparation steps
For the fish stock: Gut the carp and remove the gills. Rinse inside and out under cold running water. Remove the fillets from the bones and refrigerate until ready to use. Rinse the head, tail and bones well under cold running water until the water runs clear. Put the head, tail and bones in a pot and cover with cold water. Peel and crush the garlic. Peel the onion and chop. Wash the tomatoes, fennel and leek well, drain and cut into large pieces. Add the vegetables, herbs and spices to the pan with the fish carcasses and bring to a boil, skim and simmer for 20 minutes. Strain through a cheesecloth-lined sieve into a pot, bring to a boil and cook until reduced by half.
For the stew: Blanch the tomatoes in a pot of boiling water for 10 seconds, peel, core, quarter and cut the flesh into cubes. Rinse the pepper, halve lengthwise, and remove the seeds and white ribs.
Blanch for 2 minutes in a pot of boiling water, peel and cut into strips. Melt the butter in a saucepan and sauté the onion until translucent. Add the paprika and sauté 1-2 minutes. Add the reduced fish stock, bring to a boil and reduce the liquid by 1/4, so that about 1/2 liquid remains. Place the prepared tomato and pepper pieces in the pot, cover and simmer until lightly thickened and the vegetables are tender, about 45 minutes. Meanwhile, cut the carp fillets in about 3 cm (approximately 3/4-inch pieces, season with salt and pepper and add along with the lemon zest to the tomato and pepper mixture. Partially cover and cook until the fish is just cooked through, 4-5 minutes. Stir in the lemon juice and season with salt and pepper. Serve sprinkled with parsley.
