Table of contents:
Fish goulash with potatoes
Ingredients for 2 servings:
325 g pollack fillet
1 ½ tbsp lemon juice
2 onions
300 g waxy potatoes
1 tbsp olive oil
tbsp sweet paprika powder ½ tbsp hot paprika powder
375 ml vegetable soup
Salt, pepper
1 bunch of dill
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Preparation:
- Wash the pollack fillet and pat dry with kitchen paper. Cut into five centimeter pieces, drizzle with lemon juice and let it steep.
- Peel the onions and cut them into large cubes. Wash, peel and dice the potatoes. Heat the oil in a saucepan over medium heat and slowly sauté the onions until golden.
- Stir in potatoes, noble sweet and hot peppers, pour in the soup and cover and simmer over low heat for 25 minutes. Then season with salt and pepper.
- Salt the pieces of fish, put them in the saucepan and cook for another five minutes.
- Wash the dill, cut the leaves into small pieces, sprinkle over the fish pot and serve.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 330 | Carbohydrates (g) | 27 |
| Protein (g) | 29 | Dietary fiber (g) | 6th |
| Fat (g) | 11 | Cholesterol (mg) | 41 |
This recipe comes from the brochure Healthy Cooking - Made Easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
