Fish Goulash Recipe
Ingredients
| Onions | 2 | |
| Green pepper | 1 To taste | |
| Garlic | 2 Clove (5gm) | |
| Butter/Margarine | 3 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Tomato sauce - 1 number, 15-ounce can | ||
| Water | 2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Haddock | 1 1/2 Pound, frozen | |
| Cherry tomatoes - 10 numbers, halved | ||
Directions
MAKING
1. If frozen fish is being used, thaw fish and cut steaks into 6 serving-size pieces.
2. In a saucepan, heat butter or margarine and cook onions, green pepper, and garlic for about 10 minutes or till the vegetables are tender but not brown.
3. Combine paprika; cook and stir over low heat for about 3 minutes.
4. Add fish, tomato sauce, water, sugar, salt, and marjoram; bring the mixture to boil.
5. Reduce heat; simmer, uncovered for another 15 minutes or till fish flakes easily with a fork.
6. Add tomatoes; cook for 5 minutes more.
SERVING
7. Remove fish to individual serving bowls; spoon soup atop each serving.
8. Serve with toasted garlic bread.
1. If frozen fish is being used, thaw fish and cut steaks into 6 serving-size pieces.
2. In a saucepan, heat butter or margarine and cook onions, green pepper, and garlic for about 10 minutes or till the vegetables are tender but not brown.
3. Combine paprika; cook and stir over low heat for about 3 minutes.
4. Add fish, tomato sauce, water, sugar, salt, and marjoram; bring the mixture to boil.
5. Reduce heat; simmer, uncovered for another 15 minutes or till fish flakes easily with a fork.
6. Add tomatoes; cook for 5 minutes more.
SERVING
7. Remove fish to individual serving bowls; spoon soup atop each serving.
8. Serve with toasted garlic bread.
Chef
