Rinse parsley, shake dry and chop finely. Remove the skin from the shallots and garlic and cut into small pieces. Quarter peppers, remove seeds and soften in water. Remove skin from tomatoes, remove seeds and cut into cubes.
Clean cauliflower and chop in cutter so finely that it looks like couscous. Put saffron threads in 2 tbsp water. Cut pike perch into goulash-sized pieces.
Put the white wine in a saucepan with half of the shallots, bring to a boil, season with salt and pepper. Boil the fish pieces in the broth, reduce the temperature and simmer for two minutes.
Remove the fish, cover with parchment paper and keep warm. Boil the broth.
For the sauce, sauté remaining shallots and garlic in 1 tbsp butter and add tomatoes. Sprinkle with paprika powder, add half of the fish stock and make a few minutes.
Blend the softly cooked peppers in a hand blender, adding enough fish stock to make a slightly runny sauce. Strain the sauce through a fine sieve, add to the tomatoes and reheat. Whisk in cold butter, season with salt, pepper and ground cumin.
Sauté the cauliflower in a frying pan with 2 tablespoons of butter, deglaze with the clear soup and simmer a little. Season to taste with salt and freshly ground pepper. Add the saffron together with the water. Warm the pike-perch in the sauce. Couscous
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