Hearty Fish Goulash

Cut the redfish fillet into 5x5cm pieces, clean and debone. Sprinkle with juice of one lemon, sprinkle with salt, paprika (1) and pepper (1) and stand.

Cut the smoked bacon into small cubes and sauté in oil until translucent. Cut the onions into rings and steam briefly. Stir everything with paradeis pulp and sprinkle with flour. Pour the gravy and let it boil.

Rinse the peppers, remove the seeds and cut them into strips, peel and halve the tomatoes and add both. Season the sauce with the garlic clove crushed in salt, pepper (2), cumin, marjoram and paprika.

Add the chopped mushrooms and fish cubes to the sauce and simmer gently for about 10 minutes.

Before serving, chop the parsley and sprinkle over the goulash.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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