Salmon Goulash with Vegetables

Remove the peel from the potatoes and cut into cubes. Cut the greens of the fennel bulb into small pieces and save them. Clean, rinse, quarter and slice the bulb. Clean, rinse and slice the scallions as well. Cut the peppers in half lengthwise, remove the stems, septums and seeds. Rinse the peppers and cut them into wide pieces. Blanch the tomatoes in boiling water, then rinse and skin. Remove the stalks and dice the flesh.

In a saucepan, sauté the fennel, potatoes, green onions, and bell bell pepper in the butter over medium heat, stirring, for 2 min. Deglaze the vegetables with the fish stock and wine, season with salt and pepper and simmer with the lid on low heat for ten minutes.

In the meantime, briefly rinse and dry the salmon fillet and cut into large cubes. Rinse and drain the king prawns.

Add the diced tomatoes, fish and crab tails to the vegetables and simmer with the lid on for 5-6 minutes over a gentle heat. Chop the fennel greens and gently fold into the goulash with the fresh cream. Season the salmon goulash with salt and pepper and serve in deep, heated plates. Serve with baguette bread.

Tip: You can also use frozen crab tails. Cool the crayfish tails in a sieve, rinse and add to the goulash unthawed. The dish is also suitable for redfish and saithe.

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