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.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 2 serrano peppers - stemmed and seeded, slice into thin strips
- 2 Tbsp coconut oil - or use butter if you prefer
- 1 small leek - thinly sliced and wash thoroughly
- 1 Tbsp tomato paste
- 2 Tbsp of Hungarian hot paprika powder
- 2 cups unsalted chicken stock
- Small bunch of dill fronds
- 1 medium tomato - chopped
- 1 1/2 lbs of white fish fillet like tilapia - I used swai fillet - cut into large chunks, cat fish, etc
- Salt to taste
- 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