Fish Goulash, or better bonito. The fish is an extraordinary fish: in the same family of tunas and mackerels (I already talked about in other posts, here and here) meat is deep pink, firm but juicy, tasty and fragrant. Dirt cheap and don't throw away almost anything. So when I buy the buy in amount: the specimen in question weighed nearly two pounds and I've taken various dishes including this “goulash” bonito. I used the Austrian goulash recipe, hot and spicy, replacing the fish to beef and changing only firing mode: for meat need a long cooking time, for fish fast cooking in oil and then just a few minutes in the sauce already narrowed and savory. I assure you, a goodness.
Ingredients for 4 people:
- 1,2 pounds of fish fillets and fish head apart
- 4 medium potatoes
- 2 spring onions
- 3 Golden onions
- parsley as required
- 1 stick of celery
- 1 teaspoon sweet paprika
- 1/2 teaspoon paprika (even more if you adore the spicy)
- 2 tablespoons of tomato paste
- 700 grams of canned tomatoes, roughly chopped
- salt to taste
- extra virgin olive oil as required
- wart just enough to coat the fish
- a glass of Rosé
- 500 ml vegetable stock
Peel potatoes, wash and cut each potato into four parts. Cut into slices not too thin celery, onions and spring onions and place them in a large pan with the bottom covered with olive oil. Let them wither on a low flame by adding if necessary a little hot broth and, When they wilted, Add the sweet and spicy paprika and tomato paste, mix well and add the potatoes.
Sauté over medium heat until they are lightly browned and add the bonito. Brown and deglaze with wine. Evaporate the alcohol part over high heat and add the tomatoes into chunks and vegetable broth. Cover and cook everything on low heat until the potatoes are cooked (but boiled eggs, not overcooked I recommend: check by inserting a fork, must enter without the slit potato).
While the sauce cooks, cut the fillets of fish in touches of about 5 cm (as big as the pieces of potato). Pass them carefully in lightly salted grits, so that they are completely covered, and brown them for a minute in a pan in olive oil on all sides over high heat: must not cook but only Brown outside. Set them aside.
Finely chop the parsley and, When the sauce will be narrowed, dense but not too, and baked potatoes, remove the head of the fish will have released the flavor of bonito in Gravy, and arrange in pan pieces of bonito, Sprinkle with parsley. Cover and cook for five minutes, then sauté the goulash for an hour. Reheat over low heat before serving, Obviously with plenty of bread to make the Slipper.
THE PAIRING: If drunk young, This Rosso di Montepulciano Doc, produced by Cantine Dei, can be very pleasant with this fish dish, especially if you use spicy paprika: smells of red fruits, with a dry taste, tangy and fresh.