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Fish paprikash

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04 July 2011
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This dish can make the perfect dinner when expecting guests Read more...
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Amounts for servings:
0.5 pieces of onion
0.5 pieces of Hungarian pepper
2 spoons of sunflower-oil
150 grams red onion
150 grams raw mushrooms
600 grams carp fillet
3 bits of salt
2 bits of paprika
100 mililiters red wine
100 mililiters Tomato juice
Difficulty:
Medium Medium Medium
Preparation time: 20 minutes
Cooking time: 40 minutes
Nutritional Information (one serving):
Calories
336 cal
Omega 3
1459
Omega 6
4136 mg
Vit. A
3035 IU
DV:61%
Vit. B9
56 mcg
DV:14%
Vit. B12
3 mcg
DV:47%
Vit. C
14 mg
DV:23%
Vit. D
8
Vit. E
3 mg
DV:14%
Vit. K
8 mcg
DV:11%
Ca
106 mg
DV:11%
Fe
3 mg
DV:16%
Mg
78 mg
DV:20%
Cholesterol
126 mg
DV:42%
Recipe tips
Instead of tomato juice you can use 2-3 finely diced tomatoes.
1. First prepare the letcho. Slice the half onion and cut the pepper in thin stripes, then stew under cover in a small amount of oil. Add salt and pepper according to taste, then add tomato juice and continue to simmer. When the mixture is thicker, remove from the fire.

2. Finely dice the red onion, then stew it in a little oil until glassy. Dice the carp fillets, slice the mushrooms, then add them to the onion. Season with salt, pepper and paprika according to taste. Add the letcho and cook until well done.

3. Finally add the red wine and simmer for another 1-2 minutes.

4. Before serving bring to the boil again.

5. Serve with boiled or steamed rice.

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