Hungarian Fisherman's Stew (Halászlé)

A vibrant paprika-based fish stew with tender seafood, silky broth, and a kiss of spice. Ready in under 30 minutes and eaten straight from the pot.

comfortrustichungarianfishseafoodtendersilkyweeknight

Ingredients

2 tablespoons olive oil
1 medium onion, yellow
3 tablespoons Hungarian paprika (sweet or hot)
4 cups fish or seafood stock
1 pound mixed firm white fish and shrimp (cod, catfish, or halibut), cut into 2-inch chunks
1 pinch salt and pepper to taste

1
Cut the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moon pieces, about 1/4-inch thick.
2
Cut the fish into 2-inch chunks by slicing against the grain. Cut shrimp (if using) in half lengthwise so they cook evenly and stay tender.
3
Pour 2 tablespoons olive oil into a large pot and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
4
Add the sliced onion and stir with a wooden spoon, cooking for 3 minutes until the pieces turn soft and translucent, with no white remaining.
5
Stir in 3 tablespoons paprika and cook, stirring constantly, for 30 seconds until the paprika smells deeply fragrant and the oil turns a rich red color.
6
Pour in 4 cups fish stock and bring to a boil over medium-high heat, stirring once. You'll see large bubbles breaking the surface continuously, about 5 minutes.
7
Add all the fish and shrimp pieces and reduce heat to medium, so the liquid simmers gently with small bubbles breaking the surface.
8
Simmer uncovered for 6 minutes, then check a piece of fish: it should flake apart easily when you press it with a fork and be opaque throughout.
9
Taste the broth and add a pinch of salt and pepper if needed. Ladle the stew into serving bowls and serve immediately in the pot.

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