1. from the bacon, cut the pork rind into small pieces. Cut bacon into small cubes (even the fat parts). Peel the onions and cut into rings.
Remove the peel from the garlic and chop. Halve peppers, remove stems and seeds, rinse peppers and cut into strips. Rinse the tomatoes, cut them in half, remove the stalks and cut the tomatoes into small pieces.
Heat clarified butter in a large frying pan, render bacon fat and fry onion rings until translucent. Add garlic and paprika and fry for 5 minutes, turning. Now add the tomatoes, season everything with salt, pepper and paprika powder and cook for 10 minutes over medium heat with the lid closed. Stir from time to time and add 5 tbsp. of water if necessary.
Rinse and dry the fish fillets and season with salt and black pepper adM. Place on top of the vegetables and cook for another 10 minutes over moderate heat with the lid closed. Wash the parsley, shake off the water and chop the leaves. Add to the dish.
Tip: Serve with white bread or boiled potatoes. An ideal accompaniment is a Grüner Veltliner.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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