Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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
