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🍽️ Hearty Goulash with Stonefish and Lemon

387 kcal · 30 min · 4 servings

Ingredients

• 3 onions
• 1 garlic clove
• 200 g red bell peppers (1 red bell pepper)
• 2 tbsp olive oil
• 1 tbsp paprika powder (mild sweet)
• 1 tbsp paprika powder (rose hot)
• 175 ml classic vegetable broth
• 75 ml soy cream
• 1 organic lemon
• 350 g stone bass fillet (or zander fillet)
• salt
• pepper
• 3 sprigs parsley

Instructions

1. 1. Peel the onions and cut them into approx. 1 cm cubes.
2. 2. Peel the garlic and slice it thinly.
3. 3. Wash the bell pepper, halve it, and remove the core.
4. 4. Cut the bell pepper flesh into approx. 1 cm cubes.
5. 5. Heat the oil in a pot or large pan.
6. 6. Sauté the onion cubes and garlic slices over medium heat for 5 minutes.
7. 7. Add the bell pepper cubes and cook for another 4 minutes.
8. 8. Sprinkle the vegetables with paprika powder.
9. 9. Pour in the vegetable broth.
10. 10. Bring the mixture to a boil and let it simmer for 5 minutes.
11. 11. Stir the soy cream into the sauce.
12. 12. Let the goulash simmer for another 4 minutes.
13. 13. Rinse the lemon under hot water and dry it.
14. 14. Finely grate the lemon zest.
15. 15. Halve the lemon and squeeze the juice from one half.
16. 16. Stir the lemon zest into the sauce.
17. 17. Wash the stonefish and pat it dry with kitchen paper.
18. 18. Cut the fish into approx. 2 cm pieces.
19. 19. Season the fish pieces with pepper.
20. 20. Place the fish pieces on top of the vegetables.
21. 21. Cover the pot and cook the goulash over medium heat for 7 to 8 minutes.
22. 22. Wash the parsley and shake off excess water.
23. 23. Pluck the parsley leaves from the stems and chop them finely.
24. 24. Season the goulash at the end of cooking time with salt, pepper, and the lemon juice.
25. 25. Sprinkle the chopped parsley over the finished dish.

Nutrition per serving

• kcal: 387
• Protein: 39 g · Fett/Fat: 21 g · Carbs: 9 g