Hungarian Tilapia Stew
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Recipe: #24680
August 12, 2016
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Side Dishes, Fish, Tilapia, Vegetables, Leek, Peppers, Hungarian, Budget-Friendly, Quick Meals, Sunday Dinner, Weeknight Meals, Dutch Oven, Stove Top, Gluten-Free, Low Fat, No Eggs, Wine, Make it from scratch more
"If you don't like things spicy, substitute banana pepper or Anaheim chile for the peppers and adjusting the amount of the paprika."
Ingredients
Nutritional
- Serving Size: 1 (434.8 g)
- Calories 319.7
- Total Fat - 8.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 123.4 mg
- Sodium - 947.8 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 2.7 g
- Sugars - 10.7 g
- Protein - 41.7 g
- Calcium - 80.9 mg
- Iron - 2.9 mg
- Vitamin C - 135.7 mg
- Thiamin - 0.3 mg
Step 1
Thinly slice the chiles; discard stems. Combine 1/2 cup sliced chiles, tomato, and vinegar in a small bowl; set aside.
Step 2
Melt butter in a Dutch oven over medium-high heat; swirl until butter foams. Add remaining sliced chiles, leek, thyme, and 1/4 teaspoon salt; saute 3 minutes or until softened. Add tomato paste and the sweet and hot paprika; cook 30 seconds, stirring constantly.
Step 3
Add the remaining 1/4 teaspoon salt, clam juice, stock, and wine. Bring to a boil; cover, reduce heat and simmer 10 minutes.
Step 4
Add fish; cover and simmer 5 minutes or until the fish flakes easily when tested with a fork.
Step 5
Ladle soup into shallow bowls; top with tomato mixture. Sprinkle evenly with dill.
Tips & Variations
No special items needed.
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