Goulash of Styrian Pond Carp

For the broth, boil water with wine, the well-washed fish sections, root vegetables, lemon and the spices for about 40 minutes and then strain. Peel and dice the potatoes, slice the leeks. Fry onion in oil until light brown, add tomato paste and continue to fry briefly. Reduce heat, stir in paprika powder and pour in broth. Add potatoes, leek, bell pepper strips and spices and cook on low heat until soft. Meanwhile, season fish pieces with salt as well as lemon juice and carefully debone or cup. Reduce the heat to a minimum (if necessary, remove the pot from the heat), add more salt if necessary and cook the fish pieces for about 10 minutes. Serve fish goulash in deep, preheated plates. Serve garnished with chopped dill and a dollop of sour cream.

Preparation Tip:

For an even more delicate variation, you can also cook boneless fish fillets cut into bite-sized pieces in the goulash broth just before serving.

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