Here’s another way to eat up that delicious whitefish you caught…or you are about to catch. You could easily substitute whitefish with pike, walleye and/or trout, too, in this recipe. Yummm.
- About 1/2 – 3/4 pound of whitefish fillets
- 2 small onions
- 1 red pepper
- 1 green pepper
- 1 clove garlic
- about 300g tomatoes, skinned
(or equivalent canned tomatoes)
- 1 tsp paprika
- 2 tbsp olive oil
- fresh basil leaves (optional)
- 1 tbsp yogurt
Skin the tomatoes by placing in a bowl and covering with boiling water. Leave for about a minute, then remove with a fork, and when cool enough to handle, peel away the skins.
Peel and slice the onions thinly and crush the garlic. Heat the olive oil in a large wide-based pan. I use a non-stick saute pan with a glass lid.
Add the onions and garlic, cover with the lid, and cook over a medium heat for about 5 minutes.
Slice the peppers into long strips and add to the pan.
Cook for five minutes, stirring occasionally, until starting to soften. Add a teaspoon of paprika and stir for a few moments before adding the tomatoes and some freshly ground salt and pepper.
Simmer uncovered over a low heat for about 20 minutes until the mixture has reduced and thickened.
Cut the fish into generous chunks and stir into the goulash.
Simmer for a further 10 to 15 minutes over a gentle heat until the fish is cooked. Stir in a spoonful of natural yogurt and some chopped basil leaves.
Serve with rice and a green salad or vegetable.
