Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Robin Bashinsky
Recipe by Cooking Light April 2014

Gallery

Squire Fox; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 1/3 cups soup, 3 tablespoons tomato mixture, and 1 tablespoon dill)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

263 calories; fat 8.9g; saturated fat 4.7g; mono fat 2.4g; poly fat 1g; protein 37g; carbohydrates 7g; fiber 1g; cholesterol 102mg; iron 2mg; sodium 580mg; calcium 55mg.
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