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Spicy Hungarian Tilapia Stew

Photo: Squire Fox; Styling: Kaitlyn Du Ross


Hands-on time 30 mins
Total time 40 mins
Yield Serves 4 (serving size: about 1 1/3 cups soup, 3 tablespoons tomato mixture, and 1 tablespoon dill)
Talk about packing some heat: This stew is fiery-fantastic, and we absolutely love it. You can alter the spiciness by using a milder pepper (such as banana pepper or Anaheim chile) or adjusting the amounts and types of paprika.


  • 3 Hungarian wax chiles
  • 1/3 cup chopped tomato
  • 2 teaspoons cider vinegar
  • 2 tablespoons butter
  • 1 cup thinly sliced leek (white and light green parts only)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon tomato paste
  • 1 tablespoon Hungarian sweet paprika
  • 2 teaspoons Hungarian hot paprika
  • 1 cup clam juice
  • 1 cup unsalted chicken stock (such as Swanson)
  • 3/4 cup dry white wine
  • 1 1/2 pounds tilapia fillets, cut into (3-inch) pieces
  • 1/4 cup dill fronds

Nutrition Information

  • calories 263
  • fat 8.9 g
  • satfat 4.7 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 37 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 102 mg
  • iron 2 mg
  • sodium 580 mg
  • calcium 55 mg

How to Make It

  1. Thinly slice chiles; discard stems. Combine 1/2 cup sliced chiles, tomato, and vinegar in a small bowl; set aside.

  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; sauté 3 minutes or until softened. Add tomato paste and sweet and hot paprikas; cook 30 seconds, stirring constantly. Add 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 fish flakes easily when tested with a fork. Ladle soup into shallow bowls; top with tomato mixture. Sprinkle evenly with dill.

Cook's Notes

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