Main courses
CATFISH STEW WITH COTTAGE CHEESE AND SOUR CREAM ON PASTA
Ingredients
15 dkg
smoked bacon with little fat
2
onion
3 dl
homemade ratatouille
2
garlic cloves
1 pinch of
ground cumin
2 teaspoons of
ground sweet red pepper
salt to taste
freshly ground black pepper
1 kg of
catfish fillet
4 tablespoons of
Mizo sour cream (20%)
50 dkg
curled large pasta
salt to taste
450 g
Mizo cottage cheese
2 tablespoons of
duck fat (optional)
Instructions:
Dice the bacon, fry until fat, remove the fried cracklings from the pan and set aside. In the remaining fat sauté the peeled and diced onion, add the ratatouille, crushed garlic, cumin, red pepper and season with salt and pepper. Bring to the boil, add the previously cleaned and diced catfish and the sour cream. Gently stir it again, but after this you may only move the pan, because the softened fish breaks easily. Cook for about 10 minutes from reheating.
In the meantime, cook the pasta in double the amount of lightly salted water, strain and let it cool. Add the cottage cheese, the set aside cracklings - if you find it too dry add a little melted duck fat - and mix. Serve the catfish stew with the cottage cheese on pasta.
Tip: the stew is even tastier when cooked in a “bogrács” (pot designed for open air cooking), and it has extra flavor when cooked outdoors in a “bogrács” pot.