I had some fish stock itching to be used. Let me clarify, fish stock made with a fish’s HEAD. You feel me? I bet if you’re reading this you do.
Also, I would like to take this opportunity to mention that I have no clue what the difference between broth and stock is. I use them interchangeably, cause, who cares? I’m sure as this blog progresses I will add a link to a fish stock recipe. Right now I’m gonna assume you’ve got that covered. (If memory serves me right, it involved parsnip, scallions, garlic, celery, onions…)
This stew is actually quite light. Perfect for Spring, when you’re sick, or anytime you wanna nosh on the minerally goodness of a proper fish head broth. If you feel like you wanna “kick it up a notch!!” (Am I gonna get sued?) feel free to serve with sour cream.
Hungarian Paprika Fisherman’s Stew (Halászlé)
- 2 tablespoons olive oil
- 2 cups (loosely packed) roughly chopped onion
- 1.5 cups chopped Hungarian and Fresno pepper (about 2 of each)
- 6 cloves garlic smashed
- 2 cups crushed tomato with their juices
- 1 cup white wine
- 1 quart warmed fish stock
- 1 tablespoon sweet paprika*
- 1 tablespoon hot paprika*
- Pinch or two smoked paprika (optional)
- Handful of greens (I used watercress but whatever you like would work - optional)
- 2 potatoes cubed
- 1 lb firm fleshed white fish (I used rockfish) cut into large chunks
- Salt and pepper to taste
- Fresh parsley for garnish
- Heat the olive oil in a heavy bottom pot and once heated add onion & peppers. Add a pinch of salt and let it get a little of color. Not too much color, think fajita color.
- Add garlic and stir, then once nice and fragrant, about 2 minutes, add crushed tomatoes and white wine. Let come to a simmer, then add the fish stock. Bring to a light boil and add paprika, potatoes and greens. When potatoes are cooked through, add fish.
- Once fish cubes are cooked, add salt and pepper. Taste and adjust. If you used homemade stock, you may need to add what seems like an insane amount of salt. It isn’t.
- Ladle up your soup and garnish with fresh parsley.
- *It’s fine to use all sweet or all hot paprika if you aren’t a weirdo like me with multiple kinds. Using a Hungarian paprika would make you kinda cool.