Paprika Seafood Stew
Hungarian halászlé stripped to its soul: a spiced tomato broth spiked with paprika, loaded with shrimp and white fish. One pot, 20 minutes, TikTok-easy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 38g
Ingredients
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- 2 tbsp sweet paprika
- 1 can (14.5 oz) canned diced tomatoes
- ½ lb shrimp, peeled and deveined
- ½ lb white fish fillet (cod or halibut), cut into 2-inch chunks
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and cook, stirring, until soft and translucent, about 4 minutes.
- 2
Stir in paprika and cook for 30 seconds until fragrant, then pour in tomatoes with juice. Add 1.5 cups water and bring to a simmer.
- 3
Season with salt and black pepper. Slide the fish chunks into the broth and simmer gently for 5 minutes until nearly cooked through.
- 4
Add shrimp and stir gently. Cook for 3 minutes until shrimp turn pink and fish flakes easily with a fork.
- 5
Taste and adjust salt and pepper. Ladle into bowls and serve hot.
Tools you’ll need
- large pot (4-6 quart)
- wooden spoon or silicone spatula
- ladle
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