Arezu Weitholz*: Der Aalphabet

Es war einmal ein Fisch im Meer
der liebte die Buchstaben sehr.
Er zählte sie von früh bis spät
man nannt ihn auch den Aalphabet.

Doch eines Tages fehlte ihm
das grosse F, und das war schlimm
denn nun gabs grosse Ische
und sonst nur kleine fische.

Er sucht im ganzen Ozean
von oben bis nach unten.
Das grosse F war irgendwann
ganz vollständig verschwunden.

Der Aalphabet, er war nicht blöd
er tat, als wärs normal.
Und seitdem ist der grösste Isch
kein Isch mehr, sondern Wal.

*Arezu Weitholz (1968): Journalistin, Autorin, Co-Autorin bei mehreren Alben von Herbert Grönemeyer, Udo Lindenberg und Die Toten Hosen.
2010: Mein lieber Fisch – Vierundvierzig Fischgedichte
2010: Merry Fishmas – 44 Fischgedichte fürs Fest

Zutaten für 2 Personen:

50 dag Dorschfilet (Barsch, Heilbutt, Kabeljau und andere Fische sind auch perfekt)
1 EL Butter
2 Zwiebeln
3 Paradeiser
1 roter Paprika
2 TL Paprikapulver (süß)
¼ l Fischbouillon

1. Das küchenfertig vorbereitete Fischfilet in Stückchen schneiden.
2. Die Zwiebel schälen und in dünne Scheiben schneiden.
3. Die Tomaten heiß überbrühen, häuten, vierteln und den Stielansatz entfernen.
4. Den roten Paprika in Streifen schneiden (Kerne und weiße Fruchthaut entfernen!).
5. Die Butter in einem Topf zerlassen, die Zwiebel glasig dünsten, Fischstücke, Tomaten, Paprika dazugeben, salzen, das Paprikapulver dazugeben, von der Flamme ziehen, bei ständigem Rühren kurz durchrösten und das Ganze mit Fischbouillon aufgießen.
6. Das Fischgulasch zugedeckt 15 Minuten bei milder Hitze garen lassen.
7. Mit feingehackter Petersilie (oder Dill) bestreut servieren.

Die Idee basiert auf dem Rezept des Buches Schlanke Schlemmereien von Hans F. Fahrenkamp (1977).

65 Gedanken zu „Fischgulasch-Suppe“

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