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🍽️ Vegetable Goulash with Cod

233 kcal · 30 min · 4 servings

Ingredients

• 600 g cod fillet (kitchen-ready, skinless)
• lemon juice
• salt
• pepper
• 1 large eggplant
• 1 clove garlic
• 2 red bell peppers
• 300 g mushrooms
• 2 spring onions
• 1 tbsp vegetable oil
• 100 ml dry white wine
• 150 ml fish stock
• 100 ml vegetable stock
• Worcestershire sauce
• cayenne pepper
• 2 tbsp fresh chopped dill

Instructions

1. 1. Rinse the cod under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the cod into large chunks.
4. 4. Drizzle the fish pieces with lemon juice.
5. 5. Season the fish with salt and pepper.
6. 6. Wash the eggplant under running water.
7. 7. Remove the green stem from the eggplant.
8. 8. Cut the eggplant into cubes of about one centimeter.
9. 9. Sprinkle the eggplant cubes with salt.
10. 10. Let the eggplants sit for a short time.
11. 11. Rinse the salt off the eggplants under running water.
12. 12. Pat the eggplants dry.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Wash the bell pepper.
16. 16. Quarter the bell pepper.
17. 17. Remove the seeds from the bell pepper.
18. 18. Cut the bell pepper into strips.
19. 19. Clean the mushrooms.
20. 20. Wipe the mushrooms with a kitchen towel.
21. 21. Slice the mushrooms.
22. 22. Rinse the spring onions.
23. 23. Clean the spring onions.
24. 24. Cut the spring onions into thin rings.
25. 25. Season the goulash with Worcestershire sauce.
26. 26. Season the goulash with cayenne pepper.
27. 27. Fill the goulash into pre-warmed plates.
28. 28. Sprinkle the dish with dill.
29. 29. Serve the goulash.

Nutrition per serving

• kcal: 233
• Protein: 34 g · Fett/Fat: 4 g · Carbs: 8 g