Home » Atlantic bonito goulash with potatoes

Atlantic bonito goulash with potatoes

by Ada Parisi
9472 views 5 min read

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.

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10 comments

danilo trimboli 3 February 2021 - 13:00

Hello, come posso associare a questo piatto del riso? Thanks. …sei brava!

Reply
Ada Parisi 3 February 2021 - 13:39

Ciao Danilo, thank you! Vuoi abbinare del riso ed escludere le patate o servire entrambi? In ogni caso io sceglierei un riso orientale a chicco lungo, scented, come un riso Basmati, un riso Jasmine o un riso Apollo. Due le alternative: o semplicemente lesso, come alla moda orientale, visto che tanto c’è il sugo del pesce, oppure preparato in modo sempre orientaleggiante ma più complesso, con latte di cocco e spezie come in questa ricetta: https://www.sicilianicreativiincucina.it/zuppa-di-pesce-al-curry-e-latte-di-cocco-con-riso-jasmine/
Fammi sapere cosa scegli, ADA

Reply
Emma Capponi 15 February 2020 - 09:19

With the octopus as it would?

Reply
Ada Parisi 15 February 2020 - 12:15

hello Emma, well, But in my opinion I first boil the octopus for 15 minutes. A little’ as in this other recipe https://www.sicilianicreativiincucina.it/polpo-al-sugo-di-pomodoro-e-olive/
Let me know
ADA

Reply
Hedwig February 3, 2015 - 18:35

ADA you see you're chef…who would ever write 500 milliliters…. hahaha who's messed up with the measures makes me want to sneer are strong I adore you. This dish is gorgeous. Kinda looks like a small tuna fish, I've seen lately in a fish shop near me. I will see on Saturday if I find. Ciaoooo

Reply
Sicilians creative in the kitchen February 4, 2015 - 13:43

Ha ha ha, Hedwig! ML and grams…. you say I only use I? I love the fish, I prefer it with tuna by far, at least I know what I eat and dirt cheap. Try and let me know! I embrace you, ADA

Reply
gisella miceli December 24, 2013 - 16:39

Hi Ada ,plate from Wonderland!!!!Our imagination goes beyond any
border.
as soon as I meet’ a fish will soon be done
Merry Christmas
Sicilian immigrant

Reply
Sicilians creative in the kitchen December 25, 2013 - 00:03

Hi Gisella, Thanks! Merry Christmas and happy holidays, and I hope you and the fish you to meet soon!!! ADA

Reply
Roberta Morasco December 24, 2013 - 10:19

Dear Ada, I love the fish and prepared so is gorgeous!!! I wish you all the best dear friend and hope to see you soon! Happy Christmas to you and your loved ones! A hug, Roberta

Reply
Sicilians creative in the kitchen December 24, 2013 - 10:32

:-) Roberta, happy holidays! I also hope I see you soon! Merry Christmas to you and all those you love! ADA

Reply

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