Hungarian Tilapia Stew

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Hungarian Tilapia Stew
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4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #24680

August 12, 2016

Categories: Fresh Tomatoes, Dinner, Lunch, more

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"If you don't like things spicy, substitute banana pepper or Anaheim chile for the peppers and adjusting the amount of the paprika."

Original recipe yields 4 servings
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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.
Tags : Dinner Lunch Main Dish Side Dishes

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