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🍽️ Carp fillets on creamy pepper-potato stew

468 kcal · 30 min · 4 servings

Ingredients

• 300 g firm-cooking potatoes
• salt
• 2 yellow bell peppers
• 2 red bell peppers
• 1 green bell pepper
• 3.5 tbsp oil
• 1 onion
• 1 clove garlic
• 1 tsp ground caraway
• 1 tsp grated unpeeled lemon zest
• 1 tsp dried marjoram
• 2 tsp sweet paprika powder
• 2 tsp tomato paste
• 800 ml vegetable broth
• mild chili powder
• 500 g carp fillet (skinless and boneless)
• 1 tbsp oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil them in a pot of salted water until tender.
3. 3. Drain the water.
4. 4. Let the potatoes steam dry for a moment.
5. 5. Peel the potatoes.
6. 6. Allow them to cool.
7. 7. Slice them into rounds.
8. 8. Turn on the grill function of your oven.
9. 9. Preheat the oven.
10. 10. Cut all bell peppers into quarters lengthwise.
11. 11. Remove the seeds from the pepper pieces.
12. 12. Wash the pepper quarters.
13. 13. Place the pepper pieces cut-side down on a baking sheet.
14. 14. Brush the skin side of the peppers with 1 to 2 tablespoons of oil.
15. 15. Grill the peppers on the middle rack for about 5 minutes.
16. 16. Remove the peppers from the oven.
17. 17. Let the peppers cool briefly.
18. 18. Peel off the skin from the peppers.
19. 19. Cut the flesh into roughly 2 cm large diamonds.
20. 20. Separate the green pepper pieces from the yellow and red ones.
21. 21. Peel the onion.
22. 22. Cut the onion into fine cubes.
23. 23. Peel the garlic for the spice mix.
24. 24. Chop the garlic finely.
25. 25. Mix the garlic with cumin, lemon zest, and marjoram.
26. 26. Stir the paprika powder with a small amount of water until smooth.
27. 27. Ensure no lumps remain.
28. 28. Heat 1 tablespoon of oil in a pot.
29. 29. Sauté the onion cubes in it over low heat until translucent.
30. 30. Stir in the tomato paste.
31. 31. Let the tomato paste toast briefly.
32. 32. Pour in the broth.
33. 33. Add half of the yellow and red pepper diamonds.
34. 34. Add the spice mix.
35. 35. Add the thinned paprika powder.
36. 36. Let everything simmer over low heat for another 5 to 10 minutes.
37. 37. Season with salt.
38. 38. Add 1 pinch of chili powder.
39. 39. Finely puree the entire mixture in the pot using a hand blender.
40. 40. Heat the remaining oil (1 tablespoon) in a pan.
41. 41. Fry the potato slices in it over medium heat.
42. 42. Add the potatoes along with the remaining yellow and red pepper diamonds to the stew sauce.
43. 43. Add the green pepper diamonds to the sauce as well.
44. 44. Keep the pepper-potato stew warm over low heat.
45. 45. Wash the carp fillets.
46. 46. Pat the fillets dry.
47. 47. Cut the fillets into 2 to 2.5 cm large pieces.
48. 48. Heat oil in a pan.
49. 49. Fry the carp pieces in it over low heat for 2 to 3 minutes until juicy and cooked through on all sides.
50. 50. Remove the fish pieces from the pan.
51. 51. Let the pieces drain on kitchen paper.
52. 52. Season the fish pieces with salt and pepper.
53. 53. Serve the pepper-potato stew on pre-warmed deep plates.
54. 54. Place the carp pieces on top.
55. 55. Garnish with freshly cut parsley leaves if desired.

Nutrition per serving

• kcal: 468
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 28 g