A Tasty Way to Start Your New Year with Hungarian Fisherman Stew

Check out the quick 2½ minute video here: https://youtu.be/Eko-WlZFLA8

Happy New Year everyone. Many of us will be starting our new year resolution very soon and being that it's winter time I thought this hearty and healthy Hungarian fisherman's stew would be a perfect recipe to kickstart our new year without being too deprived.

We used frozen white fish for this traditional Hungarian fisherman stew, Halászlé, and it turned out to be a huge winner. Of course you can always use fresh white fish. We also added additional twists to this traditional soup to make it a bit healthier and a bit faster (~ 30 min).

If you are into meal prepping, this is also a great option for that. This soup actually thickens up in the fridge and it tastes amazing cold and warm. (of course, unless you are in the southern hemisphere, you would be enjoyit it warm)

Calorie and macro information per serving (4 servings total, using 600 g frozen tilapia):

346 calories, 6F, 42C, 3 fiber, 5 sugars, 33P

Recipe:

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Ingredients:

• 1 Tbsp olive oil
• 400g to 600 g frozen white fish fillet (thawed and sliced)
• 1 large onion, sliced
• 2 cloves of garlic chopped
• 1 fish stock cube (you can find them in most Asian supermarkets)
• 160 g jasmine rice
• Juice from 1 lemon
• Filtered water
• 1 15 oz canned peeled tomato
• Sea salt, black pepper, smoked paprika, regular paprika
• 1 bunch parsley leaves chopped

Instructions:

1. Heat 1 Tbsp of olive oil at medium high heat. Sauté the onions and garlic for 2 to 3 min or until browned.

2. Season with sea salt, black pepper, smoked paprika, and regular paprika. Add 1 fish stock cube and stir for 1 min.

3. Add in 160 g jasmine rice or other grains and juice from 1/2 lemon. Stir for 1 min then pour in 1 L filtered water. Bring to a simmer.

4. Add in canned peeled tomato, refill the can with water, and pour the water into the pot.

5. Pour in the white fish and the remaining lemon juice. Season again with black pepper, sea salt, paprika, and smoked paprika. Bring to a simmer and cook for 15 min.

6. After 15 min turn off the stove and season one last time with salt, pepper, and smoked paprika. Mix well and let it sit for 10 min.

You can serve it fresh with some chopped parsley on top or you can stir in the parsley and divide into 4 containers for meal prep! They stay good in the fridge for 5 days.

Enjoy!

Submitted January 01, 2017 at 12:14PM by warhorseGR_QC http://ift.tt/2hH4X0X