Here is an idea:
It's called Fish Goulash and is probably Hungarian, courtesy of this book:
I changed the recipe slightly, as usual.
You will need frozen fish fillets, (4 to serve 4) I used Alaska pollock
Fish or vegetable bouillon cubes
onions, green bell peppers, carrots, tomatoes (save some for serving)
tomato puree, olive oil, salt, chili sauce
Heat olive oil in a large frying pan, add sliced green pepper, onion and carrot, stir-fry for some time. Add frozen fish fillets, pour enough water to cover, add 1-2 bouillon cubes, tomato puree and some tomatoes, salt and chili sauce to taste. Cook until fish is ready, for about 15 min. Serve over rice with sliced avocado, some fresh sliced tomatoes and sour creme. Simple and delicious!
This should also work with chicken.
ReplyDelete"So ... you don't eat fish?"
"Yeah, don't like fish, don't want fish."
"When did you try fish?"
"Many years ago."
"Well, you should try them now ..."
"I should not try them now."
"Why not?"
"Because the last time I tried them, I wound up having my stomach pumped and I was placed on anti-allergy medication."
"OH."
So chicken it is. :-)
Maybe this would work even better with San Marzano or Vesuvian tomatoes.
But I wasn't aware this could be a Hungarian goulash without paprika.
This sounds more like how to make pescado ranchero Mexican style, especially how it's done in the northern states of the US.
Even the avocado is a dead giveaway. :-)
Well, avocado was my own idea:) it was on sale at the market. It's called goulash in the book and it has bell peppers in it which we call paprika, btw.
ReplyDeleteIt could definitely work with chicken, but I'm trying to eat pesco-vegetarian at the moment. I'm planning to have some chicken on my birthday, though:)
For some reason, this reminds me somewhat of shakshuka, but I believe that is a middle eastern dish.
ReplyDeleteA Hungarian dish that one of my kids loves to make is Chicken Paprikash.
Your dish looks great, and I agree with Post Alley Crackpot that it should work well with chicken.
Elspeth, I think shakshuka is eggs in tomato sauce, isn't it?
ReplyDeleteNearly everything goes well with meat, fish is somewhat trickier imo.
Shakshouka is a bit different: it's a thicker stew meant to be used as a stew bottom upon which you cook some eggs sunny-side up.
ReplyDeleteI used to eat a lot of it as a ready-made thing both here in the US and in the UK because I could get the shakshouka base ready-made in a jar.
I'd just pull out a medium-sized frying pan and cook it up for breakfast instead of The Proppa English.
Ah, here you go: Mina shakshouka sauce, 16 ounce jar.
This was fun to do for breakfasts until I found out that regular consumption of nightshades also isn't good for me.
But bell peppers aren't paprika, that must be a local translation thing, just ask a Hungarian what the dried bright red chilli peppers are for it.
Normally it's just the red paprika powder for goulash and paprikash, although fresh foodies now have sources for these chiles pre-chopped and preserved in jars.
Also, most people who have been eating their eggs sunny-side up or once over medium are surprised when they find out how a little sprinkle of smoked paprika makes them even better.
So try that before the shakshouka. :-)
Well, I think I tried shakshuka once, long ago and didn't care that much for it, for some reason so I'll pass:)
ReplyDeleteBTW, the book (which is British) states it's a Hungarian recipe, so I went along with it. Also, I remember when we visited Budapest several years ago, they put these bell peppers everywhere. They were definitely bell peppers, not hot peppers, but they could have used the paprika powder as well, for all I know. The dishes weren't too spicy, though.