Fish Gulash Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1-1.5 inch chunks. Place in a bowl and toss with lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Let sit while you prepare the base, 10–15 minutes.

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter melts and begins to foam, add the diced onion, red bell pepper, and carrot. Sauté, stirring occasionally, until the onion is translucent and the vegetables soften, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds, until fragrant but not browned. Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring frequently, to caramelize and remove raw flavor.

Sprinkle in 2 tsp paprika and optional 1/4 tsp cayenne; stir to coat the vegetables and bloom the spices for 30–45 seconds. This deepens the paprika flavor and color.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, roughly 2–3 minutes.

Add the 14 oz crushed tomatoes, 2 cups fish or vegetable stock, and 1 bay leaf. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes to allow flavors to meld and the sauce to thicken slightly.

Adjust seasoning of the sauce to taste with additional salt and pepper if needed. Gently slide the marinated fish chunks into the simmering sauce in a single layer as much as possible. Spoon hot sauce over the fish so pieces are mostly submerged.

Cover the pot and simmer gently (poaching, not boiling) for 6–8 minutes, depending on the thickness of the fish, until fish is opaque and flakes easily with a fork. Check one piece for doneness.

If using cream or sour cream, stir in 1/4 cup cream off the heat or with the heat very low to avoid splitting; warm through 1–2 minutes. Remove and discard the bay leaf.

Taste and adjust final seasoning with salt, pepper, and a squeeze of lemon juice if desired to brighten flavors. Sprinkle 2 tbsp chopped parsley over the gulash.

Serve the fish gulash hot with crusty bread or boiled potatoes to soak up the sauce. Offer lemon wedges on the side.