Created by breezermom on August 12, 2016
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.