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
How to Make It
Thinly slice 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; 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.
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