Balcony Pot

– Ute Zwerger

Rinse cooled fish fillets, dry and roughly dice. Season with salt, juice of one lemon and paprika powder, keep cold with closed lid.

Roughly chop the sauerkraut. Peel garlic, press through a press. Peel onions and dice with bacon. Fry onions and bacon in hot fat until translucent. Sprinkle in sugar and caramelize.

Add bay leaf, garlic, sauerkraut, sauté. Pour half of the water, simmer on low heat with lid closed for 40 min.

Rinse the peppers, clean and dice them. Rinse the potatoes, remove the peel and grate finely. Stir the peppers and potatoes into the cabbage. Add the remaining water and simmer on low heat for another 20 min.

Add the fish and simmer in the cabbage for 5 minutes. Season the fish stew with slaz, paradeis pulp, pepper and cumin.

Garnish the Balkan pot with yogurt and dill.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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