Blue Marlin - fish goulash in red wine tomato sauce - a mild and exotic gourmet recipe for any similar fish such as snapper or grouper or tuna fish

Fish goulash to many unknown or unusual as most know goulash only with meat - try it once with fish and you truly will be surprised - a new world of fish cooking opens for you. many decades ago in my teenage years i once participated in a fish cooking class - each evening a special type of dinner - one of the evenings was fish goulash - that chef was the only so far to make fish goulash. this time i created a brand new recipe just for my angels.

a delicious recipe i created yesterday for my 74 angels - since they all smiled all the time it seems they all loved all. this was one of many recipes i cooked last night for our Christmas dinner - Christmas every day - hence Christmas dinner whenever i cook

i will reduce the quantities from my 74 to 6 - as i safely assume that most of you never have the pleasure to cook for 74 angels during the coming years - but if you are a lucky one - then just multiply the quantities.

Blue marlin in red wine tomato sauce - recipe for 6 persons

here the recipe reduced i quantity for 6 persons - assuming you have a first course and desert along with this gourmet dinner.

when selecting fish - always select fresh fish - i selected fresh Blue Marlin from the market in San Fernando La Union, Philippines - our fishermen provide fresh fish all day long and Blue Marlin almost daily. i also preferred to select and purchase ALL ingredients hand picked myself each time i cook for many. the selection of all food took exactly some 2 hours on the market. 74 angels for one cook - that's a lot of pleasure to select for the taste and hunger of each of them. :-))

select ALL the ingredients always from the finest - the weakest single ingredient decides the overall quality of your meal. all vegetable fresh, when selecting wine i select the one i would recommend and serve my best friends. cut and prepare all at once when ready to cook. serve fresh as soon as cooking done.

Ingredients

• 2 large onion


• 6-8 pcs fresh garlic


• 500 gram dark red sweet pepper


• 1,5 kg dark red and very ripe tomatoes - small cocktail tomatoes preferred


• 1 kg of Blue Marlin or any similar fish such as snapper, grouper, tuna, bonito, ..


• 2 large spoon sweet red pepper powder


• 1 large carrot


• 1 small peace of fresh ginger - about the size of a thumb


• salt, soy sauce, oil, rosmarini, origano, thyme


• 1 once rum - i have excellent local rum for cooking Tanduay 80% proof


• half a bottle heavy red wine - pinot noir, bordeaux or similar - take the wine you would take to drink !!! if serving wine - you would serve the very same wine with this Blue Marlin in red wine tomato sauce


• i am living in a country where all love rice - my angels too - so i served all with steamed rice - in Europe i would serve it with mashed potatoes.

Preparation - cooking time about 20 minutes

1. chop the onions into small pieces


2. chop all garlic


3. cut fresh ginger into small peaces or small stripes


4. cut the blue marlin into cubes about 2 x 2 cm


5. chop the sweet red pepper into very small pieces - and keep one to be cut into long stripes


6. cut all tomatoes into quarter peaces or smaller if you have large tomatoes


7. cut the carrot into small pieces

How to cook ... Blue Marlin - fish goulash in red wine tomato sauce

i cook on gas - you put about 1 cm oil in a pot .... you remember i cooked for 74 - hence i had a LARGE pot :-)) ... precisely i had many pots on fire with many different delicacies for my angels - this was but one of several courses i prepared.

now i added the onion into the hot oil and a minute later the garlic and ginger ... and also the blue marlin cubes and carrot pieces. 2-3 minutes frying in hot oil - then i reduced heat and added all wine and let it boil very gently for another 3 minutes - then i added the shot of rum, all tomatoes and all fine chopped sweet red pepper, the sweet red pepper powder, some salt and soy sauce and let it gently boil for another 5 minutes before i added the red stripes of sweet red pepper, rosmarini, origano, thyme - about one big teaspoon each - and then another last 5 minutes very gentle boiling - just the smallest flame to just barely keep it boiling. fish always is cooked at very low temperature unless you make fried fish !!

now i switch the gas OFF and let it stay another half an hours - pot covered.

you may ask why i add red wine or even rum when cooking for my angels - age 4 - 20+ - ... but you know that all alcohol is vaporizing when cooked - all that is left is the delicious flavor added to the meal - there is zero alcohol left when eating the goulash.

for adults in Europe or a gourmet country, i would serve it with mashed potatoes and a glass of red wine of same kind as i use for cooking. here in the Philippines among my angels no one drinks alcohol and we are in a rice country - thus it was served with steamed rice.

rosmarini, origano, thyme - i used dried herbs - we have no fresh herbs here. but if you are in a country with fresh herbs of course you take fresh rosmarini, origano and thyme.

Bon appetit - enjoy your meal and adapt it to your individual taste and vary as you love. my blue marlin goulash was for mainly small angels - most from 4 to 17 - hence i made it very mild without any black pepper or chili - for adults only you may add some fire and make it hot and spicy ... it's goulash !! try it mild first it's delicious.