This post may contain affiliate links. Please read our disclosure policy.

Fish is one of my favorite ingredients to cook with (Yes, I’ve said it thousands of times at least). Fish cooks quickly and when made into a stew like this, it feeds the whole family. My only concern about buying fish lately is where the fish comes from. I tried to get farmed and wild-caught fish from the U.S. and its surrounding. Often time, they cost more than the one comes from Asia too. But, I don’t mind paying more if I know it is safe and sustainable. Okay, let’s get back to the food. This spicy fish stew (not crazy spicy) is super easy to make and don’t let the red color scares you. It’s the color of Hungarian hot paprika (which isn’t THAT hot) and tomato paste you all !! 😉 I love the flavor and that touch of dill at the end just seal the deal.
Ingredients
Method
- Preheat a large pot with some coconut oil. Add in serrano peppers, leek, and pinch of salt and saute until the leek is softened. Add in tomato paste, Hungarian hot paprika powder and cook for about 30 seconds. Add in the chicken stock and bring to a boil and then lower the heat to simmer
- Add in the fish fillet and cook for about 5 minutes or until cooked through. Have a taste and season with salt if needed. When ready to serve, ladle into serving bowl, garnish with dill fronds and some chopped tomato
Did you make this recipe?
Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
