Dish: Austrian Fish Goulash

The Austrians have borrowed a well-flavored fish stew, or goulash, from their neighbours, the Hungarians. In Austria, an assortment of freshwater fish is used to make the dish.



2 pounds white-fleshed fish fillets.

Salt, and pepper to taste.

2 large onions, thinly sliced.

1 garlic clove, minced.

2 tablespoons butter.

2 tablespoons vegetable oil.

1 to 2 tablespoons paprika.

2 large tomatoes, peeled and chopped.

6 medium tomatoes, pared and cubed.

Water of fish broth


The Cooking

Cut the fish into cubes and season with salt and pepper. Set aside. Saute the onions and garlic in a large saucepan in the butter and oil until tender. Stir in the paprika and cook for 1 minute. Stir in the tomatoes and cook until mushy, 3 0r 4 minutes. Add the potatoes and water or broth to cover. Cook over medium heat, covered, for 10 minutes. Add the chunks of fish and continue to cook until they are tender about 10 minutes. Do not stir while the mixture is cooking but shake occasionally if the ingredients are sticking to the pan. Add a little more water while cooking, if needed. Serves 4 to 6.

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