12. 8. 2020 Catfish paprikash

Cut the catfish fillets into larger pieces, season with salt and let stand for at least 10 minutes. Cut the bacon into smaller cubes and fry in a roasting tin. Remove the browned, golden-baked bacon from the fat. Add finely chopped onion, bell pepper and tomato, crushed garlic and whole pepper to the fat. Stir-fry the vegetables and add the chopped catfish, baking slowly. Sprinkle with sweet paprika and pour over the fish stock. Simmer briefly and finally add the sour cream.

Serve the paprikash with gnocchi, which can be seasoned with seasonal ingredients: bear garlic or baby spinach.