Fish Goulash
Dive into the comforting flavors of this hearty Fish Goulash, a seafood twist on a classic Hungarian-inspired stew. This vibrant dish combines tender white fish fillets, such as cod or haddock, with a rich, smoky paprika-infused tomato broth. Packed with the sweetness of red and yellow bell peppers, aromatic garlic, and warm spices like cumin and cayenne pepper, the goulash is elevated with creamy potatoes for added substance. Simmered to perfection in fish or vegetable stock, this one-pot wonder is simple to prepare yet delivers complex, bold flavors. Garnished with fresh parsley and served with crusty bread or fluffy rice, Fish Goulash is a delightful, healthy dinner option that’s perfect for seafood lovers. Ready in under an hour, this gluten-free recipe is a comforting, crowd-pleasing meal that transforms everyday ingredients into a taste of culinary artistry.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 0.5 teaspoons cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned)
- 500 milliliters fish or vegetable stock
- 300 grams potatoes, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the white fish fillets into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the diced red and yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
Add the minced garlic, paprika, ground cumin, and cayenne pepper (if using). Cook for 1 minute to release the spices' aroma.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Add the diced tomatoes and stock, stirring to combine.
Add the cubed potatoes to the pot, season with salt and black pepper, and bring the mixture to a simmer.
Cover the pot and simmer on medium-low heat for 20-25 minutes, or until the potatoes are tender.
Gently add the fish pieces to the pot and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the goulash and adjust seasoning with more salt or pepper if needed.
Ladle the fish goulash into bowls, sprinkle with chopped fresh parsley, and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
