Goulash with a beer in became

Description

Spreewald called the German Venice, because the area is rich in the river channels and floodplain meadows. It is not surprising that this is where they cook amazing dishes of river fish, one of which I will now introduce.

Ingredients

Carp

1.2 kg
Lemon juice
Pepper

2 piece
Chili

0.5 piece
Onion

2 piece
Garlic

4 tooth
Tomatoes in own juice

900 g
Dry white wine

200 ml
Cream

3 Tbsp
Pepper white
Bay leaf

3 piece
Allspice

4 piece
Paprika sweet

2 Tbsp
Figure

300 g
Turmeric

1 tsp

Cooking

Carp cleaned of scales and viscera and separating fillets from the spinal bones. Cut the fish in small pieces, sprinkle with lemon juice and leave to marinate for 20 minutes.

Sweet red pepper cut in half, remove the stalk and seeds and cut into strips. Chile cut into small pieces.

In a pan pour 1 liter of water, add salt, pepper, Bay leaf, grains of allspice, Chile, and to put the pieces of fish. Bring water to a boil, removing the foam, cook for 45 minutes.

Onions and garlic peel and finely chop. In a pan heat vegetable oil, stew the onion and garlic, add the wine. Canned tomatoes and pickled peppers (or prepared dishes), along with juice add to the onions and garlic, simmer 35 minutes on low heat.

This dish is usually served with rice. I chose the basmati variety. Rice pour into pot, add water in 2 times more, sprinkle in a teaspoon of turmeric. Turmeric will give the rice a beautiful yellow color. Add salt and cook under closed lid on medium heat, not stirring. By the time when the goulash is cooked, the rice is just cooked.

Broth fish and remove from heat. Add the vegetables with a little fish broth and all the vegetables from it. Add cream, paprika, salt, pepper and sauté for another 3 minutes.

To shift the contents of the pan into the bowl of a blender and grind until smooth.

A little fish broth remains. You can freeze it or use it for other dishes. To shift the vegetable sauce in the pan. If the sauce is cold, bring it to a boil (do not boil!), remove from heat and place the fish pieces. Leave the stew under the lid for 7-8 minutes.

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