Hungarian Tilapia Stew

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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
OK

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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