August 12, 2016
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
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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."
Thinly slice the chiles; discard stems. Combine 1/2 cup sliced chiles, tomato, and vinegar in a small bowl; set aside.
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.
Add the remaining 1/4 teaspoon salt, clam juice, stock, and wine. Bring to a boil; cover, reduce heat and simmer 10 minutes.
Add fish; cover and simmer 5 minutes or until the fish flakes easily when tested with a fork.
Ladle soup into shallow bowls; top with tomato mixture. Sprinkle evenly with dill.
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