Fish goulash sounds somewhat unusual. After all, everyone has long been accustomed to the fact that this is still a meat dish. It turns out that this is far from the case. Goulash can also be made from fish, such as cod.
A dish that is quite familiar to many housewives with a rather unusual composition is cod goulash. Although it sounds somehow strange and unusual, because everyone is used to meat goulash, this dish is very tasty and tender.
What you need to make cod goulash:
- cod fillet - 1 kg (you can take the whole fish, but then it will take additional time to cut it);
- vegetable or olive oil for frying - 100 ml;
- onion - 3 small heads;
- tomato - 1 pc. (can be replaced with tomato paste);
- spices - bay leaves, large peas, paprika;
- salt.
How to cook
Rinse the fish fillets, make sure there are no seeds in them, and cut into small pieces. Peel and chop the onions as small as possible. Fry fish and onions in a deep frying pan with oil. Wash the tomato, chop finely and add together with spices (bay leaf, allspice peas, paprika) to the fish. Instead of fresh tomato, add a few tablespoons of tomato paste. Gently mix the contents of the pan, season with salt and simmer for about 30 minutes under a closed lid over low heat.
Ready goulash goes well with boiled potatoes, mashed potatoes or rice. The dish is served both in portions and in serving dishes.
