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🍽️ Hearty Zander Pörkölt
290 kcal · 30 min · 4 servings
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Ingredients
- 1 Zander
- Salt
- Pepper
- 1 garlic clove
- 80 g onions
- 80 g tomatoes
- 80 g fennel (with greens)
- 80 g leek
- 1 sprig of thyme
- 1 parsley
- 1 bay leaf
- 200 g plum tomato
- 200 g red bell peppers
- 30 g butter
- 100 g onions (cut into cubes)
- 1 tbsp paprika powder (sweet)
- 1 piece of untreated lemon zest
- 1 drop lemon juice
Instructions
- 1. Remove the scales, guts, and gills from the zander.
- 2. Rinse the fish inside and out under cold, running water.
- 3. Carefully separate the meat from the bones.
- 4. Store the fillets covered in the fridge until you are ready to use them.
- 5. Soak the fish head, tail, and bones in cold, running water for about 15 minutes.
- 6. Rinse until the water runs clear.
- 7. Place these fish parts in a pot.
- 8. Cover them with cold water.
- 9. Peel a clove of garlic.
- 10. Crush the garlic clove.
- 11. Peel an onion.
- 12. Chop the onion finely.
- 13. Wash the tomatoes, fennel, and leek.
- 14. Let the vegetables drain.
- 15. Cut the tomatoes, fennel, and leek into large chunks.
- 16. Wash the meat tomatoes and bell peppers.
- 17. Halve the tomatoes and bell peppers.
- 18. Remove the stem ends and seeds.
- 19. Cut the flesh of the tomatoes and peppers into pieces.
- 20. Melt the butter in a pot.
- 21. Sweat the onions in the butter.
- 22. Stir in the paprika powder.
- 23. Cook the paprika powder for 1 to 2 minutes.
- 24. Be careful not to let the paprika burn.
- 25. Pour in the reduced fish stock.
- 26. Bring the liquid to a boil.
- 27. Continue to reduce the liquid.
- 28. Cook until about 1/2 liter remains.
- 29. Add the prepared tomato and pepper pieces to the sauce.
- 30. Let the sauce simmer for about 45 minutes.
- 31. Strain the mixture through a sieve.
- 32. Season the sauce to taste.
- 33. Heat the sauce up again.
- 34. Meanwhile, prepare the zander fillets.
Nutrition per serving
- kcal: 290
- Protein: 20 g · Fett/Fat: 13 g · Carbs: 20 g