Absolutely fantastic! Everyone loved this dish and there was no leftovers. I couldn't find spicy or sweet paprika at the grocery store. I used 1 tbsp Hungarian paprika, 1/2 tsp cayenne pepper, and 2 tsp smoked paprika instead. Otherwise, I followed the recipe exactly. This is going on the regular rotation. Served with a multi-grain crusty baguette which was perfect and hearty enough to soak up every last drop of the broth. I haven't made a recipe in awhile that I was this enamored with. What really put it over the top was how easy it was to get on the table.
Spicy Hungarian Tilapia Stew
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.
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Total: 40 Minutes
- Calories: 263
- Fat: 8.9g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1g
- Protein: 37g
- Carbohydrate: 7g
- Fiber: 1g
- Cholesterol: 102mg
- Iron: 2mg
- Sodium: 580mg
- Calcium: 55mg
- 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
- 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.
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