Description

Ingredients

• Fish 🐟 seafood Original: Fish 🐟
• 🐟 700 g firm white fish fillets, cut into large pieces (1.54 lb) seafood Original: 🐟 700 g firm white fish fillets, cut into large pieces (1.54 lb)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz) Original: 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 1 g black pepper (½ tsp / 0.03 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.03 oz)
• ‌ Original: ‌
• Paprikash base 🌶️
• 🫒 35 ml olive oil (2 tbsp + 1 tsp / 1.2 fl oz) Original: 🫒 35 ml olive oil (2 tbsp + 1 tsp / 1.2 fl oz)
• 🧅 220 g onion, finely chopped (2 cups / 7.8 oz) Original: 🧅 220 g onion, finely chopped (2 cups / 7.8 oz)
• 🌶️ 300 g red bell peppers, sliced (2 large / 10.6 oz) Original: 🌶️ 300 g red bell peppers, sliced (2 large / 10.6 oz)
• 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz) Original: 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz)
• 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz) Original: 🍅 400 g crushed tomatoes (1½ cups / 14.1 oz)
• 🍅 30 g tomato paste (2 tbsp / 1 oz) Original: 🍅 30 g tomato paste (2 tbsp / 1 oz)
• 🌶️ 8 g sweet paprika (3 tbsp / 0.28 oz) Original: 🌶️ 8 g sweet paprika (3 tbsp / 0.28 oz)
• 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz) Original: 🌫️ 2 g smoked paprika (1 tsp / 0.07 oz)
• 🥔 650 g waxy potatoes, cut into chunks (4 cups / 1.43 lb) Original: 🥔 650 g waxy potatoes, cut into chunks (4 cups / 1.43 lb)
• 💧 850 ml fish stock or vegetable stock (3½ cups / 28.7 fl oz) seafood Original: 💧 850 ml fish stock or vegetable stock (3½ cups / 28.7 fl oz)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• 🧂 5 g fine sea salt (¾ tsp / 0.17 oz) Original: 🧂 5 g fine sea salt (¾ tsp / 0.17 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• ‌ Original: ‌
• Finish 🌿 Original: Finish 🌿
• 🌿 25 g fresh parsley, chopped (½ cup loose / 0.9 oz) Original: 🌿 25 g fresh parsley, chopped (½ cup loose / 0.9 oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz)
• 🌶️ 1 pinch sweet paprika for topping Original: 🌶️ 1 pinch sweet paprika for topping

Preparation

• Season the fish 🐟 ‌ Place the fish pieces in a shallow bowl with lemon juice, salt, and black pepper. Rest for 10 min while you prepare the stew base. ‌
• Cook the onions 🧅 ‌ Heat olive oil in a wide pot over medium heat. Add onion and cook for 8 min, stirring often, until soft and lightly golden. ‌
• Add peppers and garlic 🌶 ‌ Add sliced red peppers and cook for 6 min, until they begin to soften. Stir in garlic and cook for 1 min. ‌
• Bloom the paprika 🔥 ‌ Add tomato paste, sweet paprika, and smoked paprika. Stir for 1 min so the paprika opens in the oil, but do not let it burn. ‌
• Build the sauce 🍅 ‌ Add crushed tomatoes, potatoes, stock, bay leaves, salt, and black pepper. Bring to a gentle simmer. ‌
• Simmer the potatoes 🥔 ‌ Cook uncovered for 25 min, until the potatoes are almost tender and the sauce becomes red, glossy, and slightly thick. ‌
• Add the fish gently 🐟 ‌ Lower the fish pieces into the sauce. Cover and simmer gently for 8 min, until the fish is just cooked through and flakes softly. Do not stir hard. ‌
• Finish fresh 🌿 ‌ Remove the bay leaves. Add parsley, lemon juice, olive oil, and a small pinch of paprika. Rest for 10 min before serving. ‌
• Serve with bread 🍞 ‌ Serve warm in shallow bowls with extra parsley and crusty bread for the paprika sauce.

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