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Ingredients
- 30 g Butter kalt
- 60 g Zwiebeln halbiert
- 120 g Lauch in Ringen
- 300 g rote Paprika in Stücken
- 1 - 2 Knoblauchzehen halbiert
- 100 g Weißwein, trocken
- 700 g Fischfond
- 3 TL Paprikapulver, edelsüß
- ¼ TL Paprikapulver, rosenscharf
- 30 g Tomatenmark
- 50 g Erdäpfel, festkochend geschält, in Stücken (1-2 cm)
- 1 - 2 Lorbeerblätter, getrocknet
- 100 g Fenchel in Streifen (2-3 mm), ohne Strunk
- 75 g Speckwürfel (am besten vom Mangalica)
- 2 - 3 Safranfäden
- 5 - 10 g Weinessig
- 600 - 700 g Fischfilets ohne Haut (z. B. Wels, Zander, Hecht), in Stücken (4 cm)
- ¼ TL Salz (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 547 kcal / 2289 kJ
- Protein
- 39 g
- Fat
- 36 g
- Carbohydrates
- 13 g
- Fibre
- 6 g
- Saturated Fat
- 11 g
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